Best Blueberry Pancakes
These Best Blueberry Pancakes are fluffy, delicious, and bursting with juicy blueberries. A perfect breakfast treat for any occasion!
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup blueberries (frozen preferred)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, sugar, and salt.
- In a separate bowl, whisk together the buttermilk, egg, vegetable oil, vanilla extract, and lemon zest until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease the skillet and pour about 1/4 cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, 1-2 minutes more.
- Remove pancakes from the skillet and keep warm in a low oven. Serve with syrup, whipped cream, or fresh fruit.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick Skillet or Griddle
- Spatula
Notes
- For fluffier pancakes, let the batter rest for 10-15 minutes before cooking.
- Experiment with different fruits like raspberries or strawberries for a fun twist.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.