Description
Delicious and fluffy blueberry pancakes perfect for breakfast.
Ingredients
Scale
- 2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 lemon (zest and juice)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter (melted)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 Tablespoons granulated sugar
- 1 cup blueberries (fresh or frozen)
Instructions
- Heat skillet over medium heat.
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.
- In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface.
- Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup.
Notes
- These pancakes can be made with either fresh or frozen blueberries.
- To keep pancakes warm while cooking in batches, place them in a warm oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg