Buttermilk Blueberry Pancakes

Fluffy buttermilk blueberry pancakes made with simple ingredients and juicy blueberries. A bright and comforting breakfast favorite.

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

Dry Ingredients

1 ¼ cups all-purpose flour

1 tablespoon baking powder

1 ¼ teaspoons white sugar

½ teaspoon salt

Wet Ingredients

1 cup milk

1 large egg

½ tablespoon butter, melted

Add-Ins

½ cup fresh or frozen blueberries, thawed if frozen

Instructions

1. Mix Dry Ingredients: In a bowl, sift flour, baking powder, sugar, and salt.
2. Combine Wet Ingredients: Whisk milk and egg until blended.
3. Bring It Together: Stir wet mixture into dry until just combined.
4. Add Butter & Blueberries: Stir in melted butter, then gently fold in blueberries.
5. Rest Batter: Let rest for 1 hour.
6. Heat Pan: Warm a lightly oiled griddle or pan over medium-high heat.
7. Cook Pancakes: Pour ¼ cup batter per pancake, cook until bubbles form, flip, and cook until golden.
8. Serve: Stack and serve warm with syrup or toppings.

Notes

Letting batter rest helps pancakes become fluffier. Use fresh blueberries when possible, or thawed and drained frozen ones.