The Best Blueberry Pancakes Recipe
Make perfect blueberry pancakes from scratch! This recipe yields the most airy, soft, and fluffy pancakes around! 100x better than dry pancake mixes.
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Servings: 6 to 8 pancakes
Ingredients
- 1 & ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- ¼ teaspoon salt
- 1 & ¼ cups buttermilk * see note for substitutions
- 1 large egg
- 3 tablespoons neutral flavored oil or melted butter, plus more for cooking the pancakes
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine, and set aside. In a separate bowl or measuring cup, whisk together your buttermilk, egg, and oil.
- Combine the wet and dry ingredients and whisk together until just combined. Take care not to over mix! A few lumps are perfectly normal! Fold your blueberries into your pancake batter, and set aside to prep your skillet.
- Heat a large skillet over medium-low heat. Brush the bottom of your pan with some more vegetable oil. Ladle in your pancake batter (about ¼ cup per pancake). Cook for 1 to 2 minutes on the first side, or until the top starts to bubble and the edges lose their shine. The bottom should also be golden brown.
- Flip your pancake and cook for another minute, or until golden brown on the other side. Transfer your cooked pancakes to a wire rack or plate. Repeat the cooking process until all of your pancake batter is used up.
Notes
* You can use regular milk in place of the buttermilk for this recipe. You can also easily make your own buttermilk with regular milk and vinegar/lemon juice. Buttermilk will yield a fluffier and softer pancake!
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