Description
These Fluffy Blueberry Pancakes are perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 buttermilk
- 1/4 cup melted butter
- 2 tsp vanilla
- 1 egg
- 1 1/2 fresh or frozen blueberries
Instructions
- Add flour, sugar, baking powder, baking soda, and salt in large bowl (set aside)
- In separate bowl, add buttermilk, melted butter, vanilla, and egg (an easy substitution for buttermilk is to add a TBSP of lemon juice to a cup of regular milk)
- Using a wire whisk, whisk the wet ingredients together, when well mixed slowly add to the dry ingredients
- Gently mix together until smooth
- Fold in blueberries
- Heat non-stick pan or griddle to low-medium heat
- Use butter or non-stick cooking spray to prep pan
- Pour in 1/3 cup of batter
- When underside is golden brown and the bubble begin to appear on top side, flip and cook other side until golden brown
- Continue to cook rest of batter
- Serve with maple syrup, or fresh fruit