Description
Fluffy blueberry buttermilk pancakes, a classic breakfast dish.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or large nonstick skillet over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Adjust the amount of sugar to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg