25 minsEasy4 servings

There's nothing quite like waking up to a stack of fluffy blueberry pancakes. These tender, golden beauties are packed with juicy berries and have the perfect balance of sweetness.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries

Instructions

  1. Mix dry ingredients — whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine wet ingredients — in another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  3. Combine — pour wet into dry ingredients and stir until just combined (small lumps are okay).
  4. Fold in blueberries gently to avoid breaking them.
  5. Cook — heat griddle to 375°F. Pour ¼ cup batter per pancake and cook until bubbles form, then flip.
  6. Serve immediately with maple syrup and extra blueberries.

Pro Tips

  • Don't overmix the batter — lumps are fine and make fluffier pancakes
  • Let batter rest for 5 minutes before cooking
  • Toss blueberries in a bit of flour to prevent sinking