Loading...Description
Blueberry pancakes from scratch are the best weekend breakfast or brunch option!
Ingredients
Scale
- 2 eggs large
- 1 and 1/2 cups buttermilk
- 2 teaspoons vanilla extract optional
- 3 tablespoons melted butter
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries fresh or frozen
- Serve with Maple Syrup
Instructions
- Melt the butter in a large frying pan over medium-low to medium heat. Grease the pan with butter or oil. When the temperature is high enough, a drop of water will skitter across the surface and evaporate immediately.
- Set aside the flour, salt, baking powder, baking soda, and sugar.
- Whisk the eggs, buttermilk, and vanilla extract until light and foamy. Incorporate the melted butter.
- Stir the dry ingredients into the wet ingredients just to combine. Don’t overwork the mixture; a few lumps are fine.
- Pour the batter into the prepared pan in 1/4 cup increments. Top with 1-2 tablespoons of berries.
- Cook the pancakes for 2-3 minutes, or until bubbles form on top and the sides begin to set. Cook for another 2 minutes, or until golden brown on the other side.
- Serve immediately, or keep in a 200° oven on a baking sheet with a cooling rack. Serve with additional blueberries, butter, and maple syrup on the side.
Notes
It’s okay if the batter is thick. Thin with 1-2 tablespoons milk if it’s too thick to pour.
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 128kcal
- Sugar: 5g
- Sodium: 211mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg
Keywords: Pancakes, blueberry pancakes, blueberry buttermilk pancakes, breakfast pancakes, pancake recipe