Imagine waking up to a stack of fluffy, golden pancakes bursting with juicy blueberries, their sweet aroma filling your kitchen and promising a breakfast experience that's nothing short of extraordinary. These Homemade Blueberry Buttermilk Pancakes aren't just a meal – they're a morning celebration that will transform your ordinary breakfast into an unforgettable culinary adventure. With a perfect balance of tangy buttermilk, fresh blueberries, and a melt-in-your-mouth texture, these pancakes are about to become your new weekend obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the large egg and then add buttermilk and melted butter. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. Stir just until the ingredients are incorporated - do not overmix. Some small lumps are perfectly acceptable.
- Let the pancake batter rest for 5 minutes at room temperature to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot griddle. Immediately sprinkle fresh blueberries directly onto the wet batter surface.
- Cook the pancakes until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while cooking remaining batter.
- Serve hot with additional fresh blueberries, maple syrup, and a pat of butter if desired.
Tips
- Don't Overmix: The secret to tender pancakes is a gentle hand. Mix your batter just until ingredients are combined, leaving some small lumps. Overmixing can lead to tough, dense pancakes.
- Let the Batter Rest: Allowing your batter to rest for 5 minutes helps the flour absorb liquid and activates the baking powder, resulting in lighter, fluffier pancakes.
- Temperature Matters: Use medium heat to ensure even cooking. Too hot, and the outside burns while the inside remains raw; too cool, and you'll get pale, soggy pancakes.
- Blueberry Placement: Sprinkle blueberries directly onto the wet batter after pouring it on the griddle. This prevents them from sinking and ensures even distribution.
- Keep Pancakes Warm: Cover cooked pancakes with a clean kitchen towel to maintain their temperature and softness while you finish cooking the remaining batter.
- Fresh is Best: Use fresh blueberries for the most vibrant flavor and texture. If using frozen, don't thaw them first to prevent color bleeding.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 7g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
