Ingredients
2 cups (250g) All-purpose flour
2 tbsp Granulated sugar
4 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 ¾ cups (430ml) Buttermilk, well-shaken
2 large Eggs, room temperature
1 tsp Pure vanilla extract
¼ cup (60ml) Unsalted butter, melted
1 ½ cups Fresh blueberries (plus extra for garnish)
Instructions
1. Mix Dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet: In a separate bowl, whisk buttermilk, eggs, vanilla, and melted butter until smooth.
3. Combine: Pour wet mixture into dry ingredients. Stir gently until just combined—the batter should be thick and slightly lumpy.
4. Prep Berries: Toss blueberries in a tablespoon of flour, then gently fold into the batter.
5. Cook: Heat a greased griddle over medium-low heat. Pour ¼ cup batter per pancake. Scatter extra berries on top if desired.
6. Flip: Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for 1-2 more minutes until golden.
Notes
Pro-Tips:
• Don’t overmix; lumps are essential for light, fluffy pancakes.
• Toss blueberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
• Let the batter rest for 5-10 minutes after mixing to allow the flour to hydrate and leaveners to activate.
Variations:
• Lemon Blueberry: Add the zest of one lemon to the dry ingredients.
• Decadent: Fold in ½ cup of white chocolate chips along with the blueberries.
• Healthier: Swap up to ½ cup of all-purpose flour for whole wheat flour.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian