Blueberry Pancakes

These pancakes are super light and fluffy and loaded with fresh blueberries, making it a perfect weekend breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 234kcal

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Whisk in the buttermilk, eggs, butter and vanilla extract until just combined.
Heat a nonstick pan over medium heat and melt a little butter.
Pour ⅓ cup of the batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer. Cook until you see bubbles on top and the edges are firming up. Flip and cook for another 1-2 minutes until the pancakes are browned and cooked through.
Serve warm with butter and maple syrup.

Baking Powder/Soda Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
Whisk Dry Ingredients - to avoid lumps, whisk the dry ingredients before adding to the wet ingredients.
Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
Rest the Batter - if you have the time, rest the batter for 15 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.