Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
2 3/4 cups buttermilk
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1 1/2 cups fresh or thawed blueberries
Instructions
In a large bowl, whisk flour, baking powder, salt, and sugar.
In a separate bowl, beat eggs, then stir in buttermilk, melted butter, and vanilla extract.
Gently fold wet ingredients into dry until just combined; overmixing will toughen pancakes.
Let batter rest for 10 minutes to allow gluten relaxation.
Preheat a griddle or skillet to medium heat and grease lightly with butter or oil.
Portion 1/4 cup of batter per pancake and top with a few blueberries before spreading.
Cook until bubbles form and edges set, 2-3 minutes, then flip and cook until browned.
Serve warm with maple syrup or your preferred toppings.
Notes
Gentle mixing ensures pillowy texture. For non-dairy alternatives, use soy or almond yogurt instead of buttermilk. Fresh blueberries can be added directly; frozen berries should be gently thawed to prevent juice separation. Store in an airtight container for 2 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 pancakes
- Calories: 360
- Sugar: 12g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg