The Best Blueberry Pancakes
Make The Best Blueberry Pancakes from scratch with buttermilk batter, juicy blueberries, and creamy butter. Serve with warm maple syrup!
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Servings: 10
Ingredients
Instructions
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
- 4 Tablespoons melted butter slightly cooled
- 2 cups fresh blueberries (can also use frozen, don't thaw)
- more butter for pan
Instructions
- In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
- Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk just until combined. Don't over-mix.
- Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet. The butter helps to create a golden-brown crust on the pancakes.
- Scoop 1/3 cup of batter into the center of the pan, gently spread it out into a circle. (Batter will be thick) Place a few blueberries evenly on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.
- Serve pancakes warm with butter and maple syrup. Enjoy!
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