Blueberry Fluffy Golden Pancakes (Printable)
Fluffy, golden pancakes filled with juicy blueberries, perfect for a tasty morning treat or brunch.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup buttermilk, room temperature
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Add-Ins & Cooking
10 - 1 cup fresh or frozen blueberries
11 - Additional butter or oil for cooking
12 - Maple syrup, for serving (optional)
# Directions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, beat buttermilk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and gently stir until just combined; lumps should remain.
04 - Carefully fold fresh or frozen blueberries into the batter; do not thaw frozen berries to avoid discoloration.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet; cook until bubbles appear on the surface and edges set, about 2 to 3 minutes.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and thoroughly cooked.
08 - Transfer cooked pancakes to a plate and keep warm; repeat with remaining batter.
09 - Serve pancakes warm, optionally topped with maple syrup and extra blueberries.
# Expert Advice:
01 -
- They're genuinely fluffy without any fussy technique—just a gentle hand and a little patience.
- The blueberries burst with juice as you bite down, no weird purple streaks unless you thaw them first (and why would you).
- Ready in 30 minutes, which means you can sleep in and still have them hot on the table.
02 -
- Overmixing is the enemy—lumpy batter makes tender pancakes, and smooth batter makes tough ones, which taught me the hard way that sometimes imperfection is the whole point.
- Frozen blueberries stay frozen longer if you toss them in a tablespoon of the dry flour before folding them in, and this tiny trick prevents the color-bleeding that can happen.
03 -
- If you don't have buttermilk, don't panic—pour one cup of regular milk into a bowl, add one tablespoon of lemon juice or white vinegar, stir, and let it sit for five minutes while the acid does its work.
- Room-temperature ingredients mix more smoothly and cook more evenly, so pull your eggs and buttermilk out of the fridge while you gather everything else.