Small Batch Blueberry Pancakes
This small batch blueberry pancakes recipe makes just enough pancakes for two. They’re fluffy and delicious like your favorite diner pancakes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk*
- 1 large egg
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter, plus more for serving
Instructions
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt.
- In a measuring cup or medium bowl, whisk together the wet ingredients: buttermilk, egg, maple syrup and vanilla extract.
- Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together until just combined; the mixture will be pretty thick and there will be some lumps, but there should be no dry flour remaining.
- Melt the butter in a large skillet over medium heat. Once the butter is hot and lightly bubbling, scoop a few pancakes onto the pan, using about 1/3 cup of batter for each. Spread out the batter into round-ish pancake shapes and scatter a few blueberries over the top of each.
- Cook the pancakes for 3-4 minutes, until the bottom is golden-brown and small bubbles are forming on the top. Flip and cook for an additional 2-3 minutes.
- Serve warm with plenty of maple syrup and more butter, if desired.
Notes
- If you don’t have buttermilk, you can make your own by combining 1 cup + 2 tablespoons of milk (ideally 2% or whole milk) with 2 tablespoons of lemon juice or white vinegar. Whisk them together, then set the mixture aside to curdle for a few minutes before using in place of the buttermilk.
Find it online: https://www.emilyeatsthings.com/small-batch-blueberry-pancakes/