Recipe from Two Peas and Their Pod
Light and fluffy buttermilk pancakes dotted with juicy blueberries. Serve with butter and pure maple syrup. These are the BEST Blueberry Pancakes!
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk, at room temperature
- ¼ cup unsalted butter, melted and cooled to room temperature
- 2 large eggs, at room temperature, slightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups blueberries
- Additional butter, for cooking pancakes
- Pure maple syrup, for serving
Preheat an electric griddle to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.
Grease the griddle with butter. Pour about 1/3 cup of batter onto the hot griddle. Evenly arrange blueberries on top of the pancake. Cook pancake until bubbles form and edges are set, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
Serve pancakes immediately with pure maple syrup and extra blueberries.
If you don’t have a griddle, you can cook the pancakes on the stove in a skillet. To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200°F until ready to eat.
Pancakes will keep wrapped in the fridge for up to 5 days or you can freeze for up to 2 months.
Calories: 301kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 469mg | Potassium: 412mg | Fiber: 2g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 2mg