Fluffy Pancakes with Maple Syrup and Blueberries
Classic fluffy pancakes, perfect for a quick and satisfying breakfast, topped with fresh blueberries and a drizzle of maple syrup.
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 1/4 cups buttermilk
- •1 large egg
- •2 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •1 cup fresh blueberries
- •Maple syrup, for serving
Dietary Info
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- 4
Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
- 5
Serve the pancakes immediately, topped with fresh blueberries and a generous drizzle of maple syrup.
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