Best Blueberry Pancakes
These are the Best Blueberry Pancakes made from scratch! They are light, fluffy and loaded with blueberries that the whole family will love.
Servings: 6 servings
Ingredients
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup granulated sugar
- 1 cup whole or low-fat milk
- 3/4 cup buttermilk
- 2 whole eggs
- 1/4 cup unsalted butter; melted
- 1-2 cups fresh or frozen (thawed) blueberries
- maple syrup and butter for topping; optional
- butter to grease skillet or griddle
Instructions
- Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl.
- Stir in milk, buttermilk, eggs and melted butter until combined. The batter will be thick and slightly lumpy. Allow the batter to rest for 5 minutes so the batter can puff up.
- Heat a skillet or griddle on medium heat. Once heated, grease with butter and scoop approximatley 1/4 cup of pancake batter into griddle. You may need to use a spoon to form a pancake shape. Top batter with blueberries (I like to use a small handful but you can use as many or little as you desire).
- When bubbles start to form on the top of the pancake batter and edges, carefully flip with a spatula and cook until pancakes are golden brown on both sides. The pancakes take about 2 minutes to cook on each side. Transfer the pancakes to a cooling rack until all of the batter is cooked or you can place the pancakes on a baking sheet and leave them in a warmed oven (300 degrees F) until all of the pancakes are cooked to keep warm.
- When ready, transfer the pancakes to a plate and top with butter, maple strup and more blueberries. Enjoy!