Crazy Delicious Blueberry Pancakes
Start your morning off right with these *Crazy Delicious Blueberry Pancakes*, a fluffy and flavorful breakfast treat packed with bursts of juicy blueberries in every bite! This easy homemade recipe combines the tangy richness of buttermilk with a hint of vanilla, creating perfectly golden pancakes with a tender texture. The batter, made from simple pantry staples, is folded with fresh, plump blueberries for a natural sweetness that pairs beautifully with a drizzle of maple syrup. Ready in just 30 minutes, these crowd-pleasing pancakes are ideal for weekend brunches or cozy family breakfasts. Serve them warm with extra blueberries and syrup for a stack that's irresistibly delicious—and guaranteed to keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 3 tablespoons Unsalted butter (melted)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh blueberries
- 1 as needed Vegetable oil or butter (for cooking)
- 1 as desired Maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly if needed.
Cook for about 2-3 minutes, or until small bubbles appear on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with a drizzle of maple syrup and extra fresh blueberries, if desired.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 53.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 438 mg | 9% | |
*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.
