Blueberry Pancakes

5 from 1 vote

These Blueberry Pancakes are one of the best ways to start your day. This recipe makes a perfectly soft pancake with just a slight crisp around the edges. Top with maple syrup, melted butter, and a handful of fresh blueberries to produce one satisfying breakfast.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Author: Julie Maestre

Equipment

skillet
large bowl
spatula

Ingredients

1 ⅓ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon Kosher salt
1 tablespoon vanilla extract
1 egg room temperature
1 ¼ cups buttermilk room temperature
4 tablespoons unsalted butter melted
1 cup blueberries
nonstick spray or more butter, for cooking
maple syrup

Instructions

In a large bowl, whisk together the flour, salt, and baking powder until evenly combined. Set aside.
In a separate bowl, mix the buttermilk, egg, melted butter, vanilla extract, and sugar until smooth.
Gradually add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix, a few small lumps are perfectly fine. Gently fold in fresh blueberries.
Heat a nonstick skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt, swirling to coat the surface.
Pour about ½ cup of batter onto the skillet for each pancake. Lightly spread the batter if needed, but don’t flatten it too much. Cook for 2–3 minutes, or until bubbles form on the surface. Flip, lower the heat slightly, and cook for another 2–3 minutes until golden brown and cooked through. Avoid overcooking to keep the pancakes soft and fluffy.
Transfer to a plate and serve warm with maple syrup and softened butter, if desired.

Nutrition