Fluffy Blueberry Buttermilk Pancakes
These fluffy blueberry buttermilk pancakes are quick and easy to make, featuring a tender crumb with juicy bursts of fresh blueberries and a subtle tang from buttermilk. Perfect for cozy weekend breakfasts or any morning craving comfort food.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300ml) cold buttermilk
- 1 large egg, room temperature
- 3 tablespoons (43g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup (110g) fresh blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate medium bowl, whisk the cold buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined; a few lumps are okay.
- Carefully fold in the fresh blueberries, taking care not to break them.
- Heat a non-stick skillet or griddle over medium heat for 3-5 minutes until water droplets sizzle and evaporate.
- Lightly grease the skillet with butter or oil. Pour ¼ cup batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a cooling rack or warm plate to keep warm and prevent sogginess.
- Serve stacked with maple syrup, butter, or your favorite toppings.
Notes
Do not overmix the batter to keep pancakes tender and fluffy. Use cold buttermilk for best rise and flavor. Flip pancakes only once when bubbles appear and edges look set. Keep cooked pancakes warm on a wire rack to avoid sogginess. If batter is too thick, add a tablespoon of buttermilk; if too thin, add a little more flour.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Fat: 9
- Carbohydrates: 45
- Protein: 7
Keywords: blueberry pancakes, buttermilk pancakes, fluffy pancakes, easy breakfast, cozy breakfast, homemade pancakes