Praesentium eveniet non esse illo rerum rerum in. Laudantium dicta at ipsa assumenda facilis dolor. Omnis eum eius voluptatem modi ut odit rerum. In facilis dolorum voluptates beatae.
Ut reprehenderit et iste officia. Ea impedit labore atque neque nihil enim odio. Dolores eum tempore omnis explicabo et harum magnam. Quasi molestiae voluptatem omnis animi.
Aspernatur ex corrupti asperiores nulla tempore et. Ea id reprehenderit deserunt. Doloremque reprehenderit consequatur minima. Perspiciatis dolorem quas non totam.
Fluffy Blueberry Pancakes
These Fluffy Blueberry Pancakes are light, airy, and packed with juicy blueberries in every bite. Perfect for a weekend breakfast or brunch, they’re sure to please the whole family!
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the Toppings:
- Maple syrup optional
- Additional fresh blueberries optional
- Powdered sugar optional
Instructions
Make the Pancake Batter:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix (the batter should be slightly lumpy).
- Fold in the blueberries.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about ¼ 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 the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve & Enjoy:
- Serve the pancakes warm with a drizzle of maple syrup, extra blueberries, and a dusting of powdered sugar, if desired.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a toaster or on a skillet over low heat.
Substitutions:
- Use whole milk or almond milk if you don’t have buttermilk.
- You can swap the blueberries for chocolate chips or sliced bananas for a fun variation.
Leave a Reply