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Fluffy Blueberry Pancakes with Butter and Honey

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pancakes:
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • For Serving:
  • Butter, for topping
  • Honey, for drizzling
  • Optional: powdered sugar or extra fresh blueberries

Instructions
 

  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
  • Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Lumps are okay; do not overmix.
  • Fold in Blueberries: Carefully fold the fresh blueberries into the batter, being careful not to crush them.
  • Cook Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
  • Serve Hot: Stack pancakes on a plate, add a pat of butter, and drizzle generously with hone