Is there any better way to spend a weekend morning than making homemade pancakes? Maybe if you spend your weekend morning eating them! I’m going to share my favorite pancake recipe with you! In my opinion, any pancake is a great pancake, but a blueberry pancake is a whole different ball game.
These blueberry pancakes are light, fluffy, and perfectly sweet!
- 2 cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 1/4 cups buttermilk
- 3 tbsp butter (melted)
- 1 tsp vanilla extract
- 2 cups fresh blueberries
Turn griddle on and set to medium heat.
Rinse and dry blueberries and set to the side until pancakes go onto the griddle.
Mix together all dry ingredients.
Mix together all wet ingredients.
Once each bowl is well mixed, slowly combine your wet and dry bowl while gently folding ingredients together to form batter until just combined. It’s important in this step not to over-mix your batter (if you over-mix you won’t get as light and fluffy of a pancake).
Once batter is prepared and griddle is hot, spray entire griddle with your non-stick spray of choice.
Scoop out 1/4-1/3 cup of batter onto your griddle. Once batter has spread out to form shape of pancake, add your desired amount of blueberries on top of each pancake. Be sure not to place blueberries too close to the edge of the pancakes (sometimes they try to escape when you flip them over).
Let them cook for about 45 seconds, or until the bottom side of the pancake is golden brown. When the bottom side of your pancakes are cooked, gently flip to the opposite side and again cook until the bottom side has reached a golden brown.
Once fully cooked, transfer to plates, garnish with fresh blueberries, add your favorite syrup, and enjoy!
Be sure to wipe down your griddle between each batch to ensure the yummiest, prettiest pancakes.
You can put these in a well sealed Ziploc bag once they have cooled and store them in the freezer!