Blueberry Pancakes
Fluffy, flavorful, and bursting with fresh blueberries in every bite, these homemade blueberry pancakes are the very best way to start your day.
Servings 4
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs beaten
- 1 ½ cups buttermilk
- 1 tablespoon pure vanilla extract or vanilla bean paste
- ½ teaspoon almond extract optional
- 4 tablespoons unsalted butter melted and cooled
- 1 ¼ cups fresh blueberries
- Additional butter for prepping skillet or griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, vanilla and almond extract, if using. Add to the dry ingredients and whisk until just barely combined – don’t worry if there are some lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
- Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined. Stir in the blueberries.
- Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ⅓-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.
- Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.
- Serve hot.
Notes
If using frozen blueberries, I recommend not thawing them before adding them to the batter to reduce the amount they discolor the pancake batter, though they will still discolor the pancakes a bit.
For a lemony version, add 1-2 teaspoons of lemon zest and replace the almond extract with lemon extract.
If you are out of buttermilk, make a quick 2-ingredient buttermilk substitute to use instead.