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Easy Blueberry Pancakes

These Easy Blueberry Pancakes are fluffy, sweet, and bursting with juicy berries! Perfect for busy mornings or lazy weekends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with whole wheat flour.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 2 tablespoons sugar Can substitute with brown sugar or a sugar substitute.
  • 1/2 teaspoon salt Enhances the flavors.
Wet Ingredients
  • 1 cup buttermilk Alternatives: milk plus vinegar.
  • 1 egg Can substitute with a flaxseed egg for egg-free version.
  • 2 tablespoons butter Melted; oil can be used for a lighter option.
Main Ingredient
  • 1 cup fresh blueberries Frozen blueberries can also be used.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
  2. In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it's okay if there are a few lumps.
  4. Gently fold in the blueberries, being careful not to break them.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  2. Pour a ladleful of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
  4. Remove from the skillet and keep warm while you cook the remaining pancakes.

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in toaster, microwave, or oven.