Fluffy Blueberry Pancakes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 pancakes
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180ml) buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup (75g) fresh or frozen blueberries
- Butter or oil for the pan
- Maple syrup for serving
Instructions
- Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Prepare Wet Ingredients
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined. - Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix until just combined (do not overmix—some lumps are okay). - Fold in Blueberries
Gently fold in the blueberries. - Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and grease lightly. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set, then flip and cook the other side until golden brown. - Serve
Stack the pancakes and drizzle with maple syrup. Optionally, top with extra blueberries or a dusting of powdered sugar.
Tips
- If using frozen blueberries, do not thaw them to prevent the batter from turning purple.
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.