Description
These delicious blueberry pancakes are fluffy, tender, and bursting with fresh blueberries in every bite. Made with buttermilk and a perfect blend of dry ingredients, they create a golden-brown crust and soft interior, ideal for a cozy breakfast or brunch.
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
- Additional 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 well combined.
- Combine Wet and Dry Ingredients: Add the buttermilk, eggs, and melted butter to the dry ingredients. Gently whisk them together just until combined, being careful not to over-mix to keep the pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter to the center to help form a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop about 1/3 cup of the thick batter into the skillet, spreading it gently into a circle. Evenly place a few blueberries on top of each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for another 1 to 2 minutes until fluffy and fully cooked.
- Serve: Serve the pancakes warm topped with additional butter and maple syrup if desired. Enjoy your perfect blueberry pancakes!
Notes
- Use fresh or frozen blueberries; if frozen, add them directly without thawing to prevent discoloring the batter.
- Do not over-mix the batter to avoid tough pancakes; lumpy batter is okay.
- Maintain medium-low heat to ensure pancakes cook through without burning.
- For fluffier pancakes, you can separate the eggs, whip the whites to soft peaks, and fold them into the batter.
- Serve immediately for best texture, or keep warm in a low oven if making large batches.
