Blueberry Pancakes
Fluffy pancakes bursting with fresh blueberries, perfect for a sweet and memorable brunch experience. Serve them with a drizzle of maple syrup for an irresistible treat.
Prep time: 10 minutesCook time: 7 minutesServes: 4
Ingredients
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 cup fresh blueberries
Maple syrup, for serving
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
8. Flip and cook the other side until golden brown, about 2 more minutes.
9. Repeat with remaining batter, adjusting heat as necessary.
10. Serve warm with maple syrup.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat pancakes in a skillet over medium heat or in the microwave for 20-30 seconds until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
