Blueberry Buttermilk Pancakes
Fluffy blueberry buttermilk pancakes, golden and bursting with fresh berries. Perfect for a cozy breakfast or weekend brunch!
Equipment
Ingredients
- 1¾ cups all-purpose flour plain flour
- 2 tablespoons superfine sugar caster sugar
- 2 teaspoons baking powder
- ⅛ teaspoon Salt
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1⅔ cups fresh blueberries
- butter for frying
Instructions
- Melt the butter in a small pan over low heat or in the microwave, then let it cool slightly.3 tablespoons unsalted butter
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir briefly to mix.1¾ cups all-purpose flour, 2 tablespoons superfine sugar, 2 teaspoons baking powder, ⅛ teaspoon Salt
- In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and buttermilk until smooth and well combined.1 teaspoon vanilla extract, 2 large eggs, 1 cup buttermilk, 1⅔ cups fresh blueberries
- Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. The batter should be thick, so avoid overmixing.
- Carefully fold in the fresh blueberries.
- Heat a frying pan over medium-low heat. Add about 1 teaspoon of butter and melt, then spread evenly across the pan using a paper towel.butter
- Spoon about 2/3 cup of batter into the center of the pan and gently spread into a circle.
- Cook for 1-2 minutes, or until the underside is golden brown. Flip and cook for another 1 minute, until the second side is golden.
- Remove the pancake and repeat with the remaining batter, adding more butter as needed.
- Serve immediately while warm and enjoy your fluffy blueberry pancakes.
Notes
Tips and Tricks
- Even cooking: Use medium-low heat to prevent the pancakes from burning while ensuring the center cooks through.
- Don’t overmix: Folding gently keeps the pancakes light and fluffy. Overmixing makes them dense.
- Fresh vs frozen blueberries: Fresh blueberries work best, but if using frozen, fold them in gently and do not thaw completely to avoid watery batter.
- Keep warm: Place cooked pancakes on a plate in a low oven (around 90°C/200°F) while finishing the rest.
- Serving ideas: Top with maple syrup, extra butter, or a handful of additional blueberries for an indulgent breakfast.
Nutrition
Calories: 273kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 81mgSodium: 257mgPotassium: 151mgFiber: 2gSugar: 10gVitamin A: 353IUVitamin C: 4mgCalcium: 143mgIron: 2mg
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