"A fluffy blueberry pancake breakfast in just 20 minutes (while still in your PJs) is the best kind of morning. Once you know how to make blueberry pancakes from scratch, you’ll never go back to store-bought mix again!"
Blueberry Pancakes
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- Recipe Card
Prep time 15mins
Cook time 5mins
Serves or Makes: 7
Recipe Card
ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups buttermilk
- 1 cup fresh blueberries
- 2 large eggs, beaten
- 3 tablespoons melted and cooled butter, plus more to grease pan
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Method
Step 1
In a large bowl, thoroughly combine dry ingredients (flour, baking powder, baking soda, salt, and sugar) with a whisk.
Step 2
Combine wet ingredients in a separate bowl (buttermilk, cooled melted butter, beaten eggs, and vanilla extract).
Step 3
Add wet ingredients to the dry ingredients and stir with a spoon until just incorporated. Add in fresh blueberries and stir until just combined. Batter will be lumpy!
Step 4
Preheat a nonstick skillet over medium-high heat for at least 5 minutes. Preheating your pan is key! Lightly grease a nonstick pan with about ½ tablespoon of butter (the best option) or non-stick spray.
Step 5
Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 2-3 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 1-2 minutes or until golden brown. Re-grease your pan with butter and repeat.
Step 6
Keep all pancakes on a baking sheet in a 200-degree oven until you’re ready to serve them with butter, maple syrup, powdered sugar, more blueberries or however you love them most.