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Fluffy Blueberry Buttermilk Pancakes from Scratch

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Light and airy pancakes bursting with fresh blueberries and a subtle tang from buttermilk, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups (300ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, washed and patted dry

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  2. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined; lumps are okay.
  4. Toss the blueberries with a tablespoon of flour, then fold them gently into the batter.
  5. Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or neutral oil.
  6. Using a 1/4 cup measuring cup or ladle, pour batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes; flip and cook the other side until golden brown, about 1-2 minutes more.
  8. Serve immediately topped with butter and maple syrup or your favorite toppings.

Notes

Do not overmix the batter; lumps are fine to keep pancakes fluffy. Toss blueberries in flour before folding to prevent sinking and color bleeding. Let batter rest 5-10 minutes if possible. Cook on medium-low heat and flip only once.

Nutrition

Keywords: blueberry pancakes, buttermilk pancakes, fluffy pancakes, breakfast recipe, brunch, homemade pancakes

Find it online: https://prismtaste.com/fluffy-blueberry-buttermilk-pancakes-from-scratch-easy-recipe-for-perfect-breakfast/