Description
Light and fluffy buttermilk pancakes bursting with fresh blueberries, perfect for a comforting breakfast.
Ingredients
Scale
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, beaten lightly
- 2 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries, gently rinsed and patted dry
- Zest of 1 lemon (optional)
- Butter or neutral oil for the griddle
Instructions
- Mix the dry ingredients in a large bowl and whisk to combine.
- Whisk eggs, buttermilk, melted butter, and vanilla in a medium bowl.
- Pour the wet mix into the dry mix and stir gently until just blended.
- Fold in the blueberries and lemon zest with a spatula.
- Heat the griddle to medium and brush with butter or oil.
- Scoop batter onto the griddle with a ladle, leaving space between pancakes.
- Cook until small bubbles form on the surface and edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook the second side until golden, about 1 to 2 minutes.
- Transfer cooked pancakes to a plate and keep warm in a low oven while you finish the batch.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
For a lighter pancake, rest the batter for 5 to 10 minutes. Use room temperature ingredients to ensure a smooth batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: pancakes, blueberry, buttermilk, breakfast, comfort food