Blueberry Pancakes Recipe
Fluffy, light Blueberry Pancakes are simple to make for breakfast. Starting with a buttermilk pancake batter and fresh berries, these are super special with ripe, sweet, summer blueberries.
Servings: 8
Calories: 255kcal
Cost: $10
Equipment
- 1 skillet
Ingredients
- 2 cups all purpose flour spooned into a measuring cup and leveled off
- 2 tablespoons brown sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 2 large eggs room temperature and lightly beaten
- 2 1/4 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter melted
- 1 1/2 cups fresh blueberries rinsed, drained and patted dry
For cooking:
- 1 tablespoon butter
For serving:
- Maple syrup
- Fresh berries
Instructions
- Whisk together the flour, brown sugar, baking powder and salt
- In a separate smaller bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
- Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth; the more lumps in the batter the fluffier the pancakes.
- Melt the remaining butter over medium high heat in a large skillet.
- Drop 1/4 cup batter onto the skillet to make four separate pancakes.
- Sprinkle a few blueberries on top of the pancakes.
- Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
- Transfer to a platter and keep warm.
- Repeat with the remaining batter.
- Serve with butter, maple syrup and berries, if desired.
Notes
Blueberry Pancakes can be made up to 2 days in advance. Store in an airtight container in the refrigerator.
Reheat in the microwave or in an oven set to 325˚F until warm.
Nutrition
Calories: 255kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 283mg | Potassium: 622mg | Fiber: 2g | Sugar: 9g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 289mg | Iron: 2mg