Easy Blueberry Pancakes
Whip up a batch of these fluffy blueberry pancakes for a delightful morning treat, packed with flavor and ready in just twenty minutes.
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or milk with 1 tsp lemon juice
- 1 large egg
- 2 tablespoons melted butter plus more for the pan
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are totally fine—don’t overmix!
- Gently fold in the blueberries.
- Heat a nonstick skillet or griddle over medium heat and brush with a little butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden brown.
- Stack them up and top with more blueberries, a pat of butter, and a drizzle of maple syrup.
Servings: 8 pancakes