This has been my go-to pancake recipe for years. Thick and fluffy pancakes with bursting blueberry pockets. Who wouldn’t love that?
The recipe is simple, fuss-free, and only needs one bowl and a few ingredients. I love to add the blueberries directly to the pancake batter but if you don’t have blueberries on hand, or if they are not in season, simply use frozen berries or omit them. The pancakes will taste great anyways.
A simple, one-bowl, fuss-free recipe for thick and fluffy pancakes with blueberries. I prefer to use fresh berries but you can use frozen ones too.
Recipe: Ursula | lilvienna.com
1 cup (140 g) fresh blueberries (see notes for frozen berries)
1.5 tablespoons (20 g) unsalted butter
1 cup (240 g) buttermilk (see notes for substitutions)
2 large eggs
1 tablespoon (15 g) granulated sugar
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract (optional)
1 1/3 cups (175 g) all-purpose flour
1 1/2 teaspoons baking powder
neutral-tasting oil or butter for the pan
maple syrup and blueberries
Wash blueberries and let dry on a paper towel.
Melt butter in a large bowl in the microwave. Add buttermilk to the bowl and mix, then whisk in the eggs. Add sugar, salt, and vanilla, and stir to combine.
Add flour and sprinkle baking powder on top of the flour. Incorporate the baking powder with your fingers, just a few seconds. Whisk until just combined. The batter should still have small lumps. Do not overmix. Fold in blueberries with a spoon or spatula.
Heat a large nonstick pan over medium heat and coat with oil or butter.
Drop batter, 3 tablespoons per pancake, onto the hot pan and cook over medium heat until bubbles form and the bottom is golden brown, about 2 minutes. Flip carefully and cook until browned on the other side and cooked through, about 1-2 minutes. Repeat with remaining batter.
Serve immediately with more blueberries and maple syrup. They also taste great plain. Enjoy!
Frozen blueberries: When using frozen blueberries, do not add the berries to the batter. Add the frozen berries directly on top of the uncooked side of the pancake in the pan. This way, the pancake batter doesn’t turn blue.
Yogurt + milk (my preferred method): Add half a cup of plain yogurt to a liquid measuring cup. Add enough milk to measure 1 cup. Stir and use.
Vinegar or lemon juice + milk: If you don’t have yogurt on hand: Add 2 tablespoons vinegar or lemon juice to a liquid measuring cup. Add enough milk to measure 1 cup. Stir and set aside to 'sour' for about 5 minutes. With this method, you might need to add 1 or 2 tablespoons of additional flour if the batter is too runny.