Fluffy Blueberry Pancakes Recipe (Easy!)

Light and fluffy buttermilk pancakes studded with fresh blueberries. Perfect for a weekend breakfast or brunch, these pancakes are easy to make and deliciously satisfying.

american
Nutrition

Provides moderate carbohydrates from flour and natural sugars, some protein from eggs and buttermilk, and beneficial antioxidants from blueberries, though relatively high in refined carbohydrates and moderate in fat from butter.

11% of daily energy
31 g
Carbs
7.4 g
Total fat
6 g
Protein
KosherNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianbrunchbreakfastfamily friendlystovetop

Fluffy Blueberry Pancakes Recipe (Easy!)

Tastefully Grace (Grace Vallo)

7

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
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Ingredients
All-purpose Flour
1.5 cup All-purpose Flour
Buttermilk
1.5 cup Buttermilk
Fresh Blueberries
1 cup Fresh Blueberries
Eggs
2 large Eggs beaten
Butter
3 tablespoon Butter melted and cooled; plus more to grease skillet
Granulated Sugar
2 tablespoon Granulated Sugar
Baking Powder
1 tablespoon Baking Powder
Baking Soda
0.5 teaspoon Baking Soda
Vanilla Extract
1 teaspoon Vanilla Extract
Salt
0.5 teaspoon Salt
Equipment
Large bowl

Large bowl

Whisk

Whisk

Mixing bowl

Mixing bowl

Spoon

Spoon

Nonstick Skillet

Nonstick Skillet

Baking sheet

Baking sheet

Oven

Oven

Instructions
1
In a large bowl, thoroughly combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) with a whisk.
2
Combine wet ingredients in a separate bowl (buttermilk, beaten eggs, cooled melted butter, and vanilla extract).
3
Add dry ingredients to the wet ingredients and stir with a spoon until just incorporated. Add in fresh blueberries and stir until just combined. Batter will be lumpy!
4
Preheat a nonstick skillet over medium heat for at least 5 minutes. Preheating your pan is key! Lightly grease a nonstick pan with about ¼ tablespoon of butter (the best option) or non-stick spray.
5
Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Re-grease your pan with butter and repeat.
6
Keep all pancakes on a baking sheet in a 200-degree oven until you're ready to serve them with butter, maple syrup, powdered sugar, more blueberries or however you love them most.
Fluffy Blueberry Pancakes Recipe (Easy!)

Fluffy Blueberry Pancakes Recipe (Easy!)

Tastefully Grace (Grace Vallo)

7

servings

0

per serve

0

minutes

Light and fluffy buttermilk pancakes studded with fresh blueberries. Perfect for a weekend breakfast or brunch, these pancakes are easy to make and deliciously satisfying.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
All-purpose Flour
1.5 cup All-purpose Flour
Buttermilk
1.5 cup Buttermilk
Fresh Blueberries
1 cup Fresh Blueberries
Eggs
2 large Eggs beaten
Butter
3 tablespoon Butter melted and cooled; plus more to grease skillet
Granulated Sugar
2 tablespoon Granulated Sugar
Baking Powder
1 tablespoon Baking Powder
Baking Soda
0.5 teaspoon Baking Soda
Vanilla Extract
1 teaspoon Vanilla Extract
Salt
0.5 teaspoon Salt
Equipment
Large bowl

Large bowl

Whisk

Whisk

Mixing bowl

Mixing bowl

Spoon

Spoon

Nonstick Skillet

Nonstick Skillet

Baking sheet

Baking sheet

Oven

Oven

Instructions
1
In a large bowl, thoroughly combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) with a whisk.
2
Combine wet ingredients in a separate bowl (buttermilk, beaten eggs, cooled melted butter, and vanilla extract).
3
Add dry ingredients to the wet ingredients and stir with a spoon until just incorporated. Add in fresh blueberries and stir until just combined. Batter will be lumpy!
4
Preheat a nonstick skillet over medium heat for at least 5 minutes. Preheating your pan is key! Lightly grease a nonstick pan with about ¼ tablespoon of butter (the best option) or non-stick spray.
5
Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Re-grease your pan with butter and repeat.
6
Keep all pancakes on a baking sheet in a 200-degree oven until you're ready to serve them with butter, maple syrup, powdered sugar, more blueberries or however you love them most.
vegetarianbrunchbreakfastfamily friendlystovetop
Nutrition

Provides moderate carbohydrates from flour and natural sugars, some protein from eggs and buttermilk, and beneficial antioxidants from blueberries, though relatively high in refined carbohydrates and moderate in fat from butter.

11% of daily energy
31 g
Carbs
7.4 g
Total fat
6 g
Protein
KosherNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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