Description
Buttermilk Blueberry Pancakes are a delightful way to start your day, combining fluffy texture and vibrant blueberry flavor into a delicious breakfast or brunch treat. These pancakes are easy to make and sure to impress your family or guests. Whether you’re serving them at a weekend gathering or enjoying a cozy morning at home, these pancakes are versatile enough to suit any occasion. Top them with syrup, yogurt, or fresh fruits for an added burst of flavor.
Ingredients
Scale
- 2 large eggs
- 1 and 1/2 cups buttermilk
- 3 tablespoons melted butter
- 1 and 1/2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- Optional: 2 teaspoons vanilla extract
Instructions
- Heat a frying pan over medium-low heat and grease it with oil or butter.
- In one bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Set aside.
- In another bowl, whisk the eggs, buttermilk, and vanilla (if using) until foamy. Gradually mix in the melted butter.
- Combine the wet and dry ingredients gently; a few lumps are fine.
- Pour about 1/4 cup of batter onto the heated pan for each pancake and sprinkle blueberries on top.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown (another 2 minutes).
- Serve warm with extra blueberries and syrup as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approximately 60g)
- Calories: 134
- Sugar: 3g
- Sodium: 225mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 62mg