Description
Fluffy and golden, these Best Blueberry Pancakes are perfect for a delightful breakfast or brunch. Made with fresh or frozen blueberries, buttermilk, and a hint of sweetness, they come together quickly with simple ingredients. Cooked on the stovetop to achieve a crispy edge and soft inside, these pancakes are sure to be a family favorite.
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
- 2 cups fresh blueberries (can also use frozen, do not thaw)
For Cooking
- More butter for pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: Add the buttermilk, large eggs, and melted butter to the dry ingredients. Whisk gently just until all ingredients are combined; be careful not to over-mix to ensure fluffy pancakes.
- Preheat Skillet: Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet to create a golden-brown crust on the pancakes as they cook.
- Cook Pancakes: Scoop about 1/3 cup of batter into the center of 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 form on the surface and the edges start to set, then flip and cook for another 1 to 2 minutes until pancakes are fluffy and cooked through.
- Serve: Serve the pancakes warm with extra butter and maple syrup for a delicious breakfast treat. Enjoy!
Notes
- Do not over-mix the batter; a few lumps are fine and help maintain fluffiness.
- Frozen blueberries can be used directly without thawing to avoid bleeding color into the batter.
- Adjust skillet heat as needed to prevent burning and ensure pancakes cook evenly.
- For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or skillet.
