Blueberry Buttermilk Pancakes
Indulge in the comforting warmth of bakery-style blueberry buttermilk pancakes, perfect for lazy weekends or special occasions. These fluffy pancakes are bursting with juicy blueberries and have a delightful balance of sweetness and tanginess from the buttermilk. Simple to make with minimal ingredients, they are sure to become a breakfast favorite that transports you to a cozy café right at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (about eight pancakes) 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk buttermilk, egg, and melted butter until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in fresh blueberries carefully.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on top (about 3-4 minutes), flip carefully, and cook for another 2-3 minutes until golden brown.
Nutrition
- Serving Size: 2 pancakes (approx. 150g)
- Calories: 350
- Sugar: 10g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg