Blueberry Muffin Pancakes
Fluffy pancakes bursting with juicy blueberries and a hint of vanilla, inspired by classic blueberry muffins. Perfect for a delightful breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Butter or oil, for cooking
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, being careful not to crush them.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
Transfer the pancakes to a warm plate and keep warm while cooking the remaining batter.
Serve the blueberry muffin pancakes warm with maple syrup, additional butter, or your favorite toppings.