Description
These Best Blueberry Pancakes are fluffy, tender, and packed with juicy blueberries. Perfect for a weekend breakfast or brunch, they combine a lightly sweetened batter with fresh or frozen blueberries to create a golden-brown, delicious stack that’s easy to make and sure to please the whole family.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter (slightly cooled)
Add-ins and Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- More butter for pan
Instructions
- Mix dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Add wet ingredients: Pour the buttermilk, eggs, and melted butter into the bowl with the dry ingredients. Whisk gently just until combined, taking care not to overmix, to keep the pancakes light and fluffy.
- Preheat skillet: Warm a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet to help create a golden-brown crust on the pancakes.
- Cook pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread it into a circle; the batter will be thick. Evenly place a few blueberries on top of each pancake. Cook until bubbles appear on the surface and the edges start to look set, then flip carefully and cook for another 1 to 2 minutes until the pancakes are fluffy and fully cooked through.
- Serve: Remove pancakes from the skillet and serve warm with additional butter and maple syrup. Enjoy your delicious blueberry pancakes!
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming watery.
- Do not overmix the batter to ensure tender pancakes.
- Adjust heat as necessary to prevent burning and to achieve a golden-brown crust.
- Buttermilk can be substituted with milk mixed with a tablespoon of vinegar if unavailable.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
