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–+ servings

Blueberry Buttermilk Pancakes

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Fluffy and delicious pancakes infused with fresh blueberries and buttermilk, perfect for a cozy breakfast or brunch.
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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: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Substitute with milk and vinegar if necessary.
  • 1 large egg
  • 2 tablespoons melted butter
Other Ingredients
  • 1 cup fresh blueberries Use fresh for best flavor.
  • as needed tablespoons butter or oil For cooking.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix the buttermilk, egg, and melted butter together until smooth.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t worry if there are a few lumps!
  4. Gently fold in the fresh blueberries, taking care not to over-mix.
Cooking
  1. Heat a non-stick skillet over medium heat and brush with a little butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles rise to the surface, then flip and cook for another 1-2 minutes until golden brown.

Nutrition

Serving: 2gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 5g

Notes

Serve warm with maple syrup, whipped cream, or fresh fruit. Leftovers can be stored in the refrigerator for 2-3 days or frozen for up to 2 months.
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