Blueberry Pancakes Recipe
Deliciously fluffy blueberry pancakes that are quick and easy to make, perfect for breakfast or brunch.
Ingredients
- 2 cups All-purpose flour
- 3 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 4 tablespoon Granulated sugar
- 1 cup Buttermilk
- ¾ cup Milk
- 2 Eggs
- ¼ cup Butter, melted
- 1-2 cups Blueberries, fresh or frozen (thawed)
- Additional butter or oil
Instructions
- Combine the all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a large bowl. Stir until well blended.
- In the same bowl, add buttermilk, milk, and eggs to the dry ingredients. Stir gently until just combined; a lumpy texture is okay.
- Pour in the melted butter and stir until just combined. Let the batter rest for 2-3 minutes.
- Preheat a skillet over medium heat and prepare with butter or oil.
- Scoop approximately ¼ cup of batter onto the skillet and sprinkle blueberries on top. Watch for bubbles and brown edges before flipping.
- Cook on the other side until golden brown, then serve warm with desired toppings.
Notes
- For best results, use fresh blueberries, avoid overmixing the batter, and keep cooked pancakes warm in a low oven while preparing more.
Nutrition
Calories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 350mgFiber: 1gSugar: 5g
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