Description

These fluffy buttermilk pancakes are the perfect easy weekend breakfast. Made with simple ingredients and a gentle mixing technique, they are light, tangy, and topped with fresh blueberries for a delicious treat.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
2 tablespoons (25g) Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
2 large Eggs, room temperature
1 ½ cups (360ml) Buttermilk
3 tablespoons (45g) Unsalted Butter, melted and slightly cooled
1 teaspoon Vanilla Extract
1 cup (150g) Fresh Blueberries, patted dry
Butter and Maple Syrup, for serving

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
In a separate medium bowl, whisk the eggs. Add the buttermilk, melted butter, and vanilla extract, whisking until smooth.
Create a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or whisk until just combined. The batter should be thick and lumpy; do not overmix.
Preheat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should bead up and dance. Lightly grease with butter or oil.
Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip the pancakes gently. Immediately sprinkle fresh blueberries on top and press them in slightly. Cook for another 1-2 minutes until golden brown.
Transfer finished pancakes to a wire rack in a 200°F oven to keep warm. Serve immediately with butter and maple syrup.

Notes

Do not overmix the batter to avoid tough pancakes; lumps are good. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice per cup, let sit for 5 minutes. Pat blueberries dry to prevent soggy batter. Keep finished pancakes warm in a 200°F oven on a wire rack, not stacked on a plate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 4 pancakes per servi
Calories: 320
Sugar: 12
Sodium: 450
Fat: 12
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 8

Keywords: fluffy buttermilk pancakes, easy weekend recipe, fresh blueberry pancakes, breakfast ideas, homemade pancakes, quick breakfast