Once a week we tried to have a cooked breakfast and pancakes is one of our favorite things. Blueberry pancakes is my favorite kind of pancake. One thing with pancakes I always do is use brown sugar. I think it just adds more flavor to them. So in all my pancake recipes so far, I use brown sugar, not sugar. These pancakes are so light and fluffy.

I highly recommend room temperature buttermilk and eggs. If you don’t have time to get them to room ingredients. Just run the eggs under warm water or stick them in lukewarm water. You can always put the milk in the microwave for 15 seconds. Or set both on the counter and get the other ingredients ready. I also think using an ice cream scoop is the easiest way, if you not you can pour the ingredients.

Happy Baking ????

Billie

Ingredients

• 2 ¼ cup all purpose flour
• ¼ cup brown sugar
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk room temperature
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ¼ cup melted butter
• 1 cup fresh blueberries
• Additional butter for pan

Directions

1. Preheat your pan on low medium heat (4 on a scale 1-10)
2. In a bowl whisk together the flour, brown sugar, baking powder, baking soda and salt, set aside.
3. In a separate bowl whisk together buttermilk, eggs and vanilla extract.
4. Pour wet ingredients into the dry ingredients and mix. Add butter to mixture, mix until just combined. 
5. Fold in blueberries
6. Brush the pan with butter. Using an ice cream scoop scoop batter on to prepared pan. You can add a few more blueberries if desired.
7. Pancakes are ready to flip, when bubbles appear and the edge of the pancakes

Tips & Recommendations

I always use fresh blueberries. If you are using frozen, let them defrost and drain the water. If your batter seems extra thick add a little bit more milk.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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