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–+ servings
Blueberry pancakes

Blueberry Pancakes

Author: Marsha McDougal
These homemade blueberry pancakes are soft and fluffy, made with fresh blueberries, and topped with warm maple syrup!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 pancakes

Ingredients
  

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup blueberries rinsed & dried

Wet Ingredients

  • 1 cup buttermilk see tip above to make your own
  • ¼ cup melted butter cooled
  • 1 egg beaten
  • ½ teaspoon vanilla

Instructions
 

  • In a large bowl, whisk all the dry ingredients together.
  • Then in a separate bowl, combine the wet ingredients together. 
  • Pour the wet ingredients into the same bowl as the dry ingredients and gently mix together until just combined. Be sure not to over mix! Batter should be slightly thick.
  • Next fold the blueberries into batter and set the batter aside.
  • Heat a large non-stick skillet over medium heat and coat with butter. Scoop ⅓ cup of pancake batter and add to the skillet. You should be able to add 2-3 pancakes at a time.
  • Cook for a few minutes on each side. Flip once edges start to puff and bottom is golden brown. Repeat until all pancakes are cooked. Lower the heat to medium-low heat if your skillet starts to get too hot.
  • Top the pancakes with maple syrup, extra blueberries, and enjoy!

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 27gProtein: 4gFat: 8gCholesterol: 39mgSodium: 405mgFiber: 1gSugar: 9g
Course Breakfast
Cuisine American
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