Description
These Best Blueberry Pancakes are fluffy, golden, and bursting with juicy blueberries. Perfect for a comforting breakfast or brunch, they are made with simple ingredients like buttermilk and melted butter, delivering a tender texture and rich flavor. Whether using fresh or frozen blueberries, these pancakes are easy to prepare and always a crowd-pleaser.
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 & For Cooking
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- 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 well combined and evenly distributed.
- Add Wet Ingredients: Pour in the buttermilk, crack the eggs, and add the melted butter to the dry mixture. Whisk gently just until combined; avoid over-mixing to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat and add a small pat of butter to the center. This butter helps form a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread it into a circle. Place a few blueberries evenly on top of the batter. Cook until bubbles appear on the surface and edges look set, then flip carefully. Cook for another 1-2 minutes until fully cooked and fluffy.
- Serve: Remove pancakes from the skillet and serve warm with extra butter and maple syrup. Enjoy your delicious blueberry pancakes!
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- If using frozen blueberries, add them directly without thawing to prevent the batter from becoming too watery.
- You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar as a quick buttermilk replacement.
- Maintain medium-low heat to avoid burning the pancakes while ensuring they cook through.
- For extra fluffiness, let the batter rest 5 minutes before cooking.
