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Blueberry Pancakes

Incredible buttermilk pancakes bursting with fresh blueberries and cooked to perfection! These blueberry pancakes are light and fluffy and perfect with syrup and fresh berries (truthfully, they're even delicious without syrup!)

Course Breakfast
Cuisine American
Keyword blueberry pancakes
Prep Time 15 minutes
Resting Time 15 minutes
Servings 9 -12 pancakes
Calories 112 kcal
Author Chelsea

Ingredients

  • 8 tablespoons unsalted butter, separated
  • 1 and 1/4 cup full fat buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups white all-purpose flour
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pint fresh blueberries

Instructions

  1. Heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting 5 tablespoons of butter. Once completely melted, stick in the fridge to get to room temperature.
  2. Whisk together buttermilk, egg, and vanilla. Set aside.

  3. In a very large bowl, whisk together the flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of the dry ingredients and set aside.
  4. Drizzle melted and cooled to room temperature butter into the wet ingredients. Mix until smooth.

  5. Pour wet ingredients into the well of the dry ingredients and mix until JUST combined. Do not overmix; just mix until you don't see streaks of flour. Don't overmix; the batter should be a bit lumpy. Let the mix stand for 5-10 minutes.

  6. Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run the cold stick of remaining 3 tablespoons butter across the skillet/griddle (I like to hold butter with tongs to keep the heat away from my fingers). Lower the heat to medium-low and use a 1/3 cup measuring cup to scoop and drop pancake batter onto the skillet or griddle.

  7. The batter should spread into a pancake about 3-inches wide. As soon as the batter has spread (use a butter knife to coax if needed), press blueberries into the batter. Add as many or as few as you like. Cook until bubbles are forming on the edges of the pancakes and then use a thin spatula to gently lift one side and look underneath. If the pancake is golden brown, flip and cook on the other side for 1 and 1/2 to 2 and 1/2 minutes, or until the bottom of the pancake is golden brown and pancake is cooked through. (If the pancake or butter is burning, lower the heat.)

  8. As soon as you pull a pancake off the skillet/griddle place on the prepared sheet pan lined with a cooling rack (this keeps it from getting soggy underneath!). Place the pan in the oven as you continue to cook more pancakes. Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until batter is all used up.

  9. Serve pancakes as soon as possible. Topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup or some of the options listed in the post!