Description
These Best Blueberry Pancakes are fluffy, tender, and bursting with juicy blueberries in every bite. Made with simple ingredients like buttermilk, flour, and fresh blueberries, they cook up beautifully golden on a skillet. Perfect for a weekend breakfast or brunch, these pancakes are easy to whip up and sure to be a family favorite.
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 the pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Combine Wet and Dry: Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk gently just until the batter is combined; avoid over-mixing to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter to the pan to help create a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop 1/3 cup of batter into the center of the skillet and gently spread into a circle. The batter will be thick. Sprinkle a few blueberries evenly over the top. Cook until bubbles form on the surface and edges begin to look set, about 2-3 minutes. Flip carefully and cook another 1 to 2 minutes until the pancakes are fully cooked and fluffy.
- Serve: Serve the blueberry pancakes warm with butter and maple syrup for a delicious breakfast or brunch.
Notes
- Do not over-mix the batter to ensure fluffy pancakes; lumps are okay.
- If using frozen blueberries, add them directly without thawing to prevent the batter from becoming too wet.
- Adjust the heat as needed to prevent burning and ensure pancakes cook through evenly.
- Pancakes can be kept warm in a low oven (around 200°F) if cooking in batches.
- Leftover pancakes can be refrigerated or frozen and reheated in a toaster or skillet.
