✅ Ingredients
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2 cups all-purpose flour
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2 tbsp granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice, rested 10 min)
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2 large eggs
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¼ cup melted butter (plus extra for cooking)
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1 tsp vanilla extract
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1 ½ cups fresh or frozen blueberries
👩🍳 Instructions
1️⃣ Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2️⃣ Mix Wet Ingredients
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
3️⃣ Combine
Pour the wet mixture into the dry ingredients and stir gently — the batter should be slightly lumpy. Don’t overmix!
4️⃣ Add Blueberries
Gently fold in the blueberries. (If using frozen, don’t thaw — this keeps the batter from turning purple.)
5️⃣ Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup batter per pancake. Cook until bubbles form on top and edges look set (2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
6️⃣ Serve
Stack the pancakes on a plate and top with:
🍯 Warm maple syrup
🧈 A pat of butter
🫐 Extra blueberries or a dusting of powdered sugar
💡 Chef Tips
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For extra fluff, let the batter rest for 5–10 minutes before cooking.
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Want lemon-blueberry pancakes? Add 1 tbsp lemon zest to the batter!