- For a dairy-free version, use almond milk with lemon juice and vegan butter.
- For a gluten-free version, use gluten-free all-purpose flour.
- Add chocolate chips, nuts, or coconut for extra flavor!
Blueberry Buttermilk Pancakes
Fluffy, flavorful blueberry buttermilk pancakes made with simple ingredients and easy steps. Perfect for a cozy breakfast or brunch with loved ones.
Ingredients
- 1 cup full-fat buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1-2 tablespoons milk optional
- 1 cup fresh blueberries
- 1 tablespoon salted butter for greasing
Instructions
- Grab a large mixing bowl and whisk together the buttermilk, egg, and vanilla extract until smooth. This base ensures the pancakes are rich and flavorful.
- In a separate bowl, combine the flour, sugar, baking powder, and salt. Whisk well to eliminate any lumps. This will create a light and airy batter.
- Slowly add the dry mixture into the wet ingredients. Stir until just combined. The batter should be thick and slightly lumpy. If it feels too thick, gently fold in a tablespoon or two of milk.
- Toss your blueberries in a tablespoon of flour, then fold them into the batter. This prevents the berries from sinking and ensures every bite is packed with fruit.
- Heat a skillet or griddle over medium heat and grease it lightly with butter. Pour about ¼ cup of batter for each pancake. Spread it gently to about ½ inch thick. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Stack the pancakes high, add your favorite toppings, and serve warm.