Blueberry Pancakes So Fluffy They Will Change Your Mornings Forever
Delicious blueberry pancakes so fluffy they will change your mornings forever.
Equipment
- large bowl
- nonstick skillet
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk with 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup blueberries (fresh or frozen)
- Cooking spray or extra butter for the pan
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will be slightly lumpy—don’t overmix!
- If using frozen blueberries, do not thaw them. Toss them in a little flour to keep them from sinking in the batter.
- Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray.
- Pour ¼ cup of batter onto the pan for each pancake. Sprinkle a few blueberries on top. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes, until golden brown.
- Stack the pancakes and serve with butter, syrup, or extra blueberries on top.
Notes
Use buttermilk for extra fluffiness. Don't press down on pancakes while they cook—it makes them dense.
Nutrition
Serving: 1pancakeCalories: 210kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 2mg
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