Fluffy Blueberry Pancakes
Servings: 12 6" pancakes
Calories: 184kcal
Cost: $10
Print Recipe
Equipment
- Mixing bowls
- Measuring cups/spoons
- Whisk
- Rubber spatula (for gently folding in ingredients)
- Cast iron pan or electric griddle
- Traditional spatula (a more sturdy spatula, for flipping the pancakes)
- Aluminum foil (to make a tent over the cooked pancakes to keep them warm)
Ingredients
Wet ingredients
- 2 large eggs
- 6 tablespoons butter melted and cooled to room temperature to avoid cooking the egg
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
Dry ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Other
- 1 ½ cups blueberries fresh or frozen
- Unsalted butter for coating the pan, about 2 tablespoons
- Maple syrup for serving
Instructions
Make the batter
- Combine wet ingredients in a small mixing bowl and set aside. Combine the dry ingredients in another larger mixing bowl.
- Pour wet ingredients into the dry and gently mix until almost combined. Some streaks of flour should still be showing.
Fold in blueberries
- Toss blueberries in 1-2 teaspoons of flour - just enough to coat them - then sift and dispose of the excess flour. Add blueberries to batter and gently fold them in until almost all (95%) of the flour is incorporated into the pancake batter. The batter will be thick.
Cook and keep warm
- Heat a griddle or cast iron pan over medium-low heat. Spray with non-stick spray (optional) and rub a very thin layer of butter onto the bottom of the pan.
- Add about 1/2 cup of batter using an ice cream scoop, large spoon, or measuring cup. The batter will be thick so use the spoon to gently spread the batter into an even layer.
- Cook for 3-4 minutes on the first side or until small bubbles start to form on the surface. Flip and cook for another 2-3 minutes or until both sides are an even golden brown.
- Rub the cooked pancakes with a little butter after flipping them. Wrap cooked pancakes in aluminum foil or parchment paper and place in the oven on the lowest temperature to keep them warm while the next batch of pancakes cooks.
Serving
- Serve with whipped butter, honey, syrup, more fresh blueberries, chocolate chips, whatever you'd like!
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Cholesterol: 46mg | Sodium: 323mg | Fiber: 1g | Sugar: 8g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg