Bewitching Blueberry Pancakes
Fluffy, golden, and bursting with juicy berries, Bewitching Blueberry Pancakes are an enchanting breakfast treat that's sure to cast a spell on your taste buds. Made with a tender buttermilk batter and studded with fresh, plump blueberries, these pancakes strike the perfect balance between tart and sweet. The secret lies in folding the berries in gently to preserve their juiciness, creating delightful bursts of flavor in every bite. Quick to whip up in just 35 minutes, this recipe is perfect for leisurely weekend mornings or special occasions. Serve them warm with a drizzle of maple syrup, a dusting of powdered sugar, or even a dollop of whipped cream for a truly magical start to your day. Whether you’re cooking for yourself or a crowd, these irresistible blueberry pancakes are guaranteed to make breakfast the most anticipated meal of the day!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
- 2 teaspoons neutral oil (for greasing skillet, e.g., vegetable oil)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Whisk until the wet ingredients are fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are fine.
Fold in the fresh blueberries, taking care not to squish them.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with 1/2 teaspoon of oil and let it heat until shimmering but not smoking.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to lightly spread the batter as needed.
Cook the pancake for about 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancake gently with a spatula and cook for another 1-2 minutes, or until golden brown on both sides.
Place the cooked pancakes on a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes hot with your favorite toppings such as butter, maple syrup, powdered sugar, or extra blueberries for garnish.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 55.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 411 mg | 32% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
