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Blueberry Pancakes

This is easily the BEST Blueberry Pancakes Recipe. Light and fluffy pancakes packed with fresh blueberries and topped with maple syrup. A delicious and easy breakfast recipe.
Course Breakfast
Cuisine American
Keyword blueberries, breakfast, brunch, freezer friendly, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 297kcal
Author Jesseca

Ingredients

  • cups all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • cups buttermilk
  • 1/4 cup whole milk
  • 2 large eggs
  • 3 tablespoons butter melted
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

Instructions

  • 1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
  • 2. Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.
  • 3. Scoop 1/2 cup of your batter onto a preheated skillet. Sprinkle with berries.
  • 4. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
  • 5. Serve with syrup, jam, or fresh fruit.

Video

Notes

  • Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
  • Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
  • Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 638mg | Fiber: 2g | Sugar: 11g