Description
Delight your morning with these fluffy Blueberry Buttermilk Pancakes that are bursting with juicy blueberries and a hint of vanilla. Perfect for a leisurely weekend breakfast or brunch!
Ingredients
Scale
For the Pancakes:
- 4 tbsp unsalted butter
- 1¼ – 1½ c buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1½ c all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tbsp brown sugar (or white sugar)
- ½ tsp kosher salt
- 1 cup fresh blueberries
Instructions
- Melt Butter: Place butter in a medium mixing bowl or large measuring cup. Heat in the microwave on 50% power for 30-45 seconds, until the butter melts.
- Prepare Wet Ingredients: Add the buttermilk, egg, and vanilla to the melted butter, then whisk until very smooth.
- Mix Dry Ingredients: Combine the flour, baking powder, baking soda, sugar, and salt in a separate bowl. Whisk until well combined, then make a well in the center.
- Combine Wet and Dry: Pour wet ingredients into the dry ingredients. Gently fold until just combined; some lumps are okay.
- Add Blueberries: Fold in fresh blueberries gently with a spatula.
- Rest and Adjust: Rest batter for 10 minutes. Adjust consistency with more buttermilk or flour if needed.
- Cook Pancakes: Heat skillet over medium low heat. Pour batter portions, cook until edges set and bubbles form. Flip and cook until done.
Notes
- You can customize these pancakes by adding toppings like maple syrup, honey, or additional fresh berries.
- For extra flavor, try sprinkling cinnamon or lemon zest into the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Buttermilk Pancakes, Pancake Recipe, Breakfast, Brunch, Blueberry Pancakes
