Description
These Old Fashioned Blueberry Pancakes are a nostalgic treat that brings comfort and joy to your breakfast table. Bursting with juicy blueberries and featuring a perfect balance of fluffiness and crispness, they are sure to become a family favorite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 3 tablespoons melted butter
- 1 cup blueberries (fresh or frozen)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the eggs until lightly beaten. Then, pour in the buttermilk and the cooled melted butter. Whisk until well combined.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix together just until the flour is moistened, being careful not to overmix.
- Gently fold in the blueberries, being cautious not to crush them.
- Let the batter rest at room temperature for about 10-15 minutes for fluffier pancakes.
- Heat a lightly oiled griddle or large non-stick skillet over medium-low to medium heat.
- Pour or scoop about 1/4 to 1/3 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes or until bubbles form on the surface.
- Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
- Transfer the cooked pancakes to plates and serve warm with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Avoid overmixing the batter to keep pancakes light and fluffy. Letting the batter rest enhances texture, and tossing blueberries in flour can help prevent them from sinking.