Blueberry Pancakes
Fluffy, golden-brown pancakes bursting with fresh blueberries and kissed with a hint of vanilla. Stack them high, drizzle with warm maple syrup, and start your morning the right way.
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1.25 cups buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- ½ cup maple syrup, for serving
- 2 tbsp butter, for serving
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined. A few small lumps are fine. Gently fold in the blueberries.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter. Pour about 1/3 cup of batter per pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- Stack pancakes on plates, top with a pat of butter, and drizzle generously with warm maple syrup.
Chef's note: The key to fluffy pancakes is not overmixing the batter. A few lumps are perfectly fine. If you do not have buttermilk, add 1 tablespoon of white vinegar to 1.25 cups of milk and let it sit 5 minutes.
Nutrition per serving
350kcal
9gprotein
52gcarbs
12gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith