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Blueberry Buttermilk Pancakes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • All-purpose flour – the base of pancake greatness
  • Baking powder & baking soda – your fluff architects
  • Salt – tiny pinch huge difference
  • Granulated sugar – because pancakes deserve a little sweetness
  • Buttermilk – tangy tender, and essential
  • Eggs – binder of deliciousness
  • Unsalted butter – melted not liquid chaos
  • Vanilla extract – classic flavor boost
  • Fresh or frozen blueberries – the star of the show
  • Optional toppings: maple syrup whipped cream, extra berries, or a sprinkle of powdered sugar

Instructions

  • Preheat your pan or griddle over medium heat. Lightly grease with butter or oil.
  • A hot surface = perfectly golden pancakes. Don’t skip it.
  • Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and sugar.
  • Whisk wet ingredients in another bowl: buttermilk, eggs, melted butter, and vanilla extract.
  • Combine wet and dry ingredients gently. Mix until just combined. Lumps are okay. Overmixing = tough pancakes.
  • Fold in blueberries carefully to avoid breaking them up too much.
  • Pour batter onto the griddle in ¼ cup portions. Cook 2–3 minutes until bubbles form on the surface and edges look set.
  • Flip and cook another 2–3 minutes, until golden brown and cooked through.
  • Repeat with remaining batter. Keep cooked pancakes warm in a low oven if needed.