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Fluffy Blueberry Pancakes

Fluffy Blueberry Pancakes

Tall, tender pancakes packed with juicy blueberries and a hint of vanilla. Quick to mix and weekend-brunch ready.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine salt
  • 1.125 cup buttermilk room temperature
  • 1.75 fl oz beaten large egg about 1 egg
  • 2 tbsp unsalted butter, melted slightly cooled
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries rinse and pat dry
  • 0.5 tsp finely grated lemon zest optional, brightens flavor
  • 1 tbsp neutral oil or butter for the skillet

Instructions

Preparation Steps

  • Warm a griddle or large skillet over medium heat; lightly grease with oil or butter.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a second bowl, whisk buttermilk, beaten egg, melted butter, and vanilla until smooth.
  • Pour wet ingredients into the dry; stir gently just until no dry streaks remain.
  • Fold in blueberries and lemon zest. Let the batter rest 5 minutes to aerate.
  • Scoop 1/4-cup portions onto the hot griddle. Cook until edges look set and bubbles hold, 2–3 minutes.
  • Flip and cook until golden and cooked through, 1–2 minutes. Repeat, greasing the pan as needed.

Notes

Try swapping half the blueberries with raspberries, or sprinkle cinnamon sugar on the griddle for a caramelized edge. To keep pancakes warm, hold them in a 200°F oven on a wire rack. Leftovers freeze well; reheat in a toaster or skillet.
This recipe is an original creation inspired by classic Fluffy Blueberry Pancakes flavors. All ingredient ratios and instructions are independently developed.