Ingredients
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups buttermilk (or DIY substitute: 1 cup milk + 1 tbsp lemon juice)
1 large egg
2 tbsp melted butter (plus extra for cooking)
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
Make Batter: Pour wet ingredients into dry ingredients and stir gently until just combined (small lumps are fine). Let batter rest for 5-10 minutes.
Cook Pancakes: Heat a griddle or skillet over medium-low heat. Butter lightly, then pour ¼ cup batter per pancake. Sprinkle blueberries on top. Cook until bubbles form (2-3 minutes), flip, and cook another 1-2 minutes until golden.
Serve Warm: Stack pancakes, drizzle with maple syrup, and enjoy!
Notes
Buttermilk Substitute: If using DIY buttermilk, let it sit for 5 minutes before mixing.
Blueberry Hack: Toss berries in flour to prevent sinking.
Freezing: Cool pancakes completely, then freeze in a single layer. Reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg