Description
Delight in the fluffy texture and rich flavor of these blueberry pancakes, perfect for any breakfast or brunch occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons 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 blueberries (fresh or frozen)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well combined.
- Combine the buttermilk, egg, and melted butter in another bowl until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir until just combined; fold in the blueberries.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles appear on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or additional blueberries.
Notes
For a vegan version, substitute buttermilk with almond milk mixed with vinegar and use a flaxseed egg.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg