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Fluffy Blueberry Buttermilk Pancakes

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A quick and easy recipe for tender, fluffy pancakes bursting with juicy blueberries and a tangy buttermilk flavor, perfect for cozy breakfasts.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 1/4 cups (300ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons (45g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries

Instructions

  1. Prep your ingredients (5 minutes): Measure out all dry and wet ingredients. Bring the buttermilk and egg to room temperature for better mixing and fluffier texture.
  2. Mix dry ingredients (3 minutes): In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined evenly.
  3. Combine wet ingredients (3 minutes): In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and slightly frothy.
  4. Make the batter (3 minutes): Pour the wet ingredients into the dry and gently stir with a spatula or wooden spoon. Don’t overmix—some lumps are fine.
  5. Fold in blueberries (1 minute): Carefully fold in the blueberries, trying not to break them up.
  6. Heat the skillet (5 minutes): Warm your skillet over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready.
  7. Cook the pancakes (15-20 minutes): Using a ladle or 1/4 cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip gently and cook the other side for another 2 minutes or until golden brown.
  8. Keep warm: Place cooked pancakes on a warming rack or plate in a low oven (~200°F / 90°C) while finishing the batch.
  9. Serve immediately: Stack pancakes, add butter or maple syrup, and enjoy!

Notes

Do not overmix the batter; lumps are okay. Use room temperature ingredients for best rise. Flip pancakes only once when bubbles form and edges dry. Fold blueberries gently to keep them whole. Use medium-low heat to avoid burning. Frozen blueberries can be used without thawing. For extra fluffiness, separate egg whites and fold in whipped whites last (optional).

Nutrition

Keywords: blueberry pancakes, buttermilk pancakes, fluffy pancakes, easy breakfast, cozy breakfast, quick pancakes, homemade pancakes

Find it online: https://junomeals.com/fluffy-blueberry-buttermilk-pancakes-easy-recipe-for-perfect-cozy-breakfast/