Blueberry Pancakes

5 from 1 rating

from kristineskitchenblog.com

These fluffy Blueberry Pancakes are bursting with sweet, fresh blueberries. Enjoy them with maple syrup for breakfast or brunch.

Prep Time12

Cook Time15

Total Time27

Servings: 4-inch pancakes

Calories: 96kcal

Melt the butter and set it aside to cool slightly.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Then whisk in the melted butter.
Pour the dry ingredients into the wet. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Gently fold the blueberries into the batter.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray.
Scoop the pancake batter onto the griddle, using about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2-3 minutes. Serve pancakes with maple syrup, if desired.

You can substitute all or half of the all-purpose flour with whole wheat flour.
I do not recommend using frozen blueberries in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes.
Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.

Nutrition information is only an estimate.