Best Blueberry Pancakes
These Best Blueberry Pancakes are fluffy, tangy, and bursting with juicy blueberries—perfect for a magical weekend brunch!
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup blueberries frozen
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 3 tablespoons sugar, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons vegetable oil, ½ teaspoon vanilla extract, and 2 teaspoons lemon zest until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
- Fold in 1 cup frozen blueberries gently, to keep them evenly distributed without bursting.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
- Serve warm with maple syrup, butter, fresh berries, or powdered sugar.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Notes
- Coat blueberries lightly with flour before folding to prevent sinking.
- Make a quick buttermilk substitute with milk and lemon juice if needed.
- Store leftover pancakes in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.