Description
Blueberry buttermilk pancakes are a breakfast delight that combines fluffy texture with juicy bursts of fresh blueberries. Perfect for weekend brunch or any special occasion, they are quick to prepare and guaranteed to impress family and friends alike. Drizzle with syrup or top with whipped cream for a sweet finish that will make every bite memorable.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 3/4 cup fresh blueberries
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the buttermilk, egg, and melted butter until smooth.
- Combine wet and dry mixtures gently; lumps are fine.
- Fold in blueberries carefully.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup batter per pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown (about 1 minute).
- Serve warm with maple syrup or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 210
- Sugar: 6g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg