Fluffy Blueberry Pancakes: The Perfect Breakfast Recipe
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Fluffy Blueberry Pancakes are a delightful breakfast option that combines the sweetness of blueberries with a light and airy pancake texture.
- Author: Adriana Rose
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries (or frozen, thawed)
- Butter or oil for cooking
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, and melted butter, mixing until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, additional blueberries, or your favorite toppings.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- For a fun twist, add a teaspoon of vanilla extract to the wet ingredients or mix in some chopped nuts for added crunch.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg