Extra Super Fluffy Blueberry Pancakes
This is my favorite recipe for the ULTIMATE Fluffy Blueberry Pancakes. Inspired by my grandmother’s classic recipe, these are the fluffiest buttermilk pancakes packed with juicy-plump blueberries.
Servings: 4 servings
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sugar
- 2 large eggs whisked
- ½ teaspoon vanilla
- 2 tablespoons vegetable oil or melted butter
- 1 cup fresh blueberries
- butter and syrup for serving
Instructions
- Whisk together flour, baking soda, baking powder, and salt.
- Add buttermilk, sugar, eggs, vanilla, and oil and whisk to combine (do not overmix, a few lumps are okay!). Gently stir in blueberries.
- Heat a griddle to 350 degrees or large pan over medium high heat. Grease with cooking spray or melted butter.
- Use a 1/3 or 1/2 cup measuring cup to scoop and pour batter onto griddle/pan. Do not touch for 2-3 minutes until small bubbles begin to form in the batter. Flip and cook another 2-3 minutes until golden brown.
- Top with butter and syrup and serve.
Notes
Serving size: This recipe makes about 8 super thick and fluffy pancakes - my kids would eat one but my husband and I eat two each.
Nutrition
Calories: 289kcal | Carbohydrates: 39g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 629mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg
