These thick and fluffy blueberry buttermilk pancakes are a breakfast classic! Each bite is bursting with fresh berry flavor, and they’re done in just 20 minutes from start to finish.
Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
Whisk in egg and vanilla.
Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in blueberries (see note).
Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
Video
Notes
Makes about 8 pancakes.
Store leftover pancakes in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other
To reheat, microwave pancakes until they’re warm, or place them on a sheet pan, cover them with foil, and heat in a 350ºF oven for about 10 minutes. If you’re reheating your pancakes from frozen, add a few more minutes to the cooking time.