Fluffiest Blueberry Pancakes

By: Rabia

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes
Diet: Vegetarian

💕 Description

These blueberry pancakes are ultra-fluffy with a golden exterior and a soft, tender center. The trick? Buttermilk and a touch of melted butter for that melt-in-your-mouth texture. Perfect for weekend mornings or brunch with family!

🛒 Ingredients

  • 1 ½ cups all-purpose flour

  • 3 ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 2 tbsp granulated sugar

  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)

  • 1 large egg

  • 3 tbsp melted butter (plus more for cooking)

  • 1 tsp vanilla extract

  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

👩‍🍳 Instructions

1. Prepare the Batter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine buttermilk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay — don’t overmix!).

2. Fold in Blueberries

Gently fold in the blueberries with a spatula. If using frozen blueberries, coat them lightly in flour before adding to prevent streaking.

3. Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.

4. Serve

Serve warm with butter, maple syrup, and extra blueberries on top.

💡 Tips

  • Don’t overmix! It’s the secret to fluffy pancakes.

  • Use room-temperature ingredients for a smooth batter.

  • To keep pancakes warm while cooking batches, place them on a baking sheet in a 200°F (90°C) oven.

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