Blueberry Pancakes
These light and fluffy buttermilk pancakes are packed with fresh blueberries and cooked to perfection. They’re perfect with syrup and extra berries on top!
Servings: 10 pancakes
Cost: $8.62
Equipment
- Large sheet pan (15" x 21")
- Large pan or griddle
Ingredients
- 8 tablespoons unsalted butter divided
- 1-1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pint fresh blueberries see note 1
Instructions
- Preheat oven to 200°F and place a large sheet pan with a cooling rack on top inside. Melt 5 tablespoons butter, then chill in fridge until it reaches room temperature.
- Whisk together buttermilk, egg, and vanilla. Set aside.
- In a very large bowl, whisk together flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of dry ingredients and set aside.
- Drizzle melted and cooled-to-room-temperature butter into wet ingredients. Mix until smooth.
- Pour wet ingredients into well of dry ingredients and mix until just combined. Avoid overmixing; blend until flour streaks disappear. Batter should remain slightly lumpy. Allow mixture to stand 5–10 minutes.
- Preheat a large pan or griddle over medium-high heat (around 300°F). Once hot, glide remaining 3 tablespoons cold butter across pan/griddle. Reduce heat to medium-low and use a 1/3 cup measuring cup to scoop and pour pancake batter onto pan or griddle. Once poured, batter should naturally spread into a 3-inch wide pancake approximately.
- As soon as it spreads (use a butter knife to guide if necessary), press blueberries into batter to your preference. Cook until bubbles form on pancake edges, then gently lift one side with a thin spatula to check for golden-brown color underneath, then flip and cook other side for 1.5 to 2.5 minutes until fully cooked. Lower heat if necessary to prevent burning.
- Once a pancake is removed, transfer it to prepared sheet pan lined with a cooling rack to prevent sogginess underneath. Place sheet pan in oven while you cook. Wipe down pan/griddle with a paper towel, then apply butter and repeat until all batter is used.
- Serve pancakes immediately with an optional pat of butter and your preferred syrup.
Notes
Note 1: Wash and thoroughly dry your blueberries before using.
Storage: Let blueberry pancakes cool to room temperature. Store them in an airtight container, separate layers with parchment paper, for up to 3 days. To freeze, wrap pancakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 11.8g | Protein: 2.5g | Fat: 6.1g | Cholesterol: 31mg | Sodium: 83.3mg | Fiber: 0.3g | Sugar: 3.4g