Description
Delicious blueberry pancakes that are light and fluffy, perfect for any breakfast 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 fresh blueberries
- Homemade lemon syrup (for serving)
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth and homogenous.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined.
- Delicately fold in the fresh blueberries without crushing them.
- Preheat a non-stick skillet over medium heat, lightly greased with butter or oil.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until both sides are golden brown.
- Serve warm with homemade lemon syrup drizzled on top.
Notes
For best results, let the batter rest before cooking and avoid overmixing.
Nutrition
- Serving Size: 1 pancake
- Calories: 215
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg