Blueberry Buttermilk Pancakes
Fluffy, golden pancakes made with rich buttermilk and juicy blueberries. A perfect breakfast for any day of the week.
Equipment
- mixing bowls
- whisk
- spatula
- measuring cups and spoons
- Non-stick skillet or griddle
- Ladle or scoop
Ingredients
- 2 large eggs
- 1½ cups buttermilk
- 2 teaspoons vanilla extract (optional)
- 3 tablespoons melted butter
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries (fresh or frozen)
Instructions
- Heat a skillet over medium-low heat and lightly grease it.
- In a bowl, whisk together flour, salt, baking powder, baking soda, and sugar.
- In another bowl, beat eggs, buttermilk, and vanilla until foamy.
- Stir in melted butter.
- Add dry ingredients to wet and stir just to combine. Batter will be thick.
- Pour ¼ cup of batter per pancake onto skillet.
- Sprinkle 1–2 tablespoons of blueberries on each.
- Cook 2–3 minutes until bubbles form; flip and cook 2 minutes more.
- Serve hot with butter, syrup, and extra blueberries.
Notes
Don't overmix the batter, some lumps are okay.
To thin batter slightly, add 1–2 tablespoons of milk if needed.
Keep pancakes warm in a 200°F oven on a rack.
To thin batter slightly, add 1–2 tablespoons of milk if needed.
Keep pancakes warm in a 200°F oven on a rack.
Nutrition
Calories: 128kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 38mgSodium: 211mgPotassium: 105mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 1mgCalcium: 80mgIron: 1mg