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Blueberry Pancake Breakfast Recipe

American · Breakfast · 25 min total

Fluffy buttermilk pancakes studded with juicy blueberries, perfect for a leisurely weekend breakfast.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons melted butter, plus more for cooking
• 1 cup fresh or frozen blueberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, whisk together buttermilk, egg, and melted butter.
3. Pour wet ingredients into dry ingredients and stir until just combined (batter may be lumpy). Gently fold in blueberries.
4. Heat a griddle or non-stick pan over medium heat and lightly butter the surface.
5. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, about 1-2 minutes more.
7. Serve warm with maple syrup.

Tips

• If using frozen blueberries, do not thaw them before adding to the batter to avoid discoloration.
• Keep cooked pancakes warm in a 200°F oven while making the rest.

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