Easy Blueberry Pancake Recipe
This delightfully fluffy and easy Blueberry Pancakes recipe requires only 5 ingredients plus fresh blueberries! Throw the mix away and make this effortless recipe for breakfast!
Servings: 8 pancakes
Calories: 113kcal
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking soda
- 1 large egg
- 1 cup buttermilk
- 1/2-1 cup fresh blueberries
Instructions
- Heat a griddle or nonstick skillet over high heat.
- In a bowl, combine the flour, sugar and baking soda and mix.
- Make a well in the center (just indent with the back of your mixing spoon) and crack the egg into the well. Pour the buttermilk on top of the egg, stir from the center to break the egg yolk, and continue to stir until only a few small clumps are left (a few small clumps are okay; don't overmix).
- Gently fold in the blueberries and set aside.
- Spray the griddle with cookie spray (or use butter like I like to). With a 2 tablespoon cookie scoop or a spoon. Scoop about 2 tablespoons of pancake batter and pour onto the griddle. Cook for about 4 minutes on each side and then flip and cook for another 1 or 2 minutes.
- Repeat until all pancakes are made, then serve warm.
Notes
Make sure you don't overmix the pancake batter. Lumps are totally fine.
Storing blueberry pancakes is simple! Just let them cool, layer with parchment paper to prevent sticking, and pop them in an airtight container or freezer bag. They’ll stay fresh in the fridge for a couple of days or in the freezer for up to two months. When you’re ready to eat, reheat them in the microwave or toaster oven, and they’re good as new!
Nutrition
Calories: 113kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Cholesterol: 26mg | Sodium: 246mg | Potassium: 72mg | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 0.9mg | Calcium: 40mg | Iron: 0.9mg