Fluffy Blueberry Pancakes Recipe | Easy Homemade Breakfast

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Fold the blueberries into the batter. If using frozen blueberries, add them straight from the freezer without thawing.

Let the batter rest for 5 minutes.

Heat a lightly greased non-stick skillet or griddle over medium heat.

Pour about ¼ cup of batter for each pancake onto the skillet.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.

Repeat with the remaining batter and serve warm with butter, maple syrup, and extra blueberries.