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Fluffy Blueberry Pancakes: A Fluffy Delight to Start Your Day!

Picture this: the sun is shining, birds are chirping, and you’re savoring a stack of fluffy blueberry pancakes that are so soft, they practically melt in your mouth. These pancakes are bursting with juicy blueberries, drizzled with maple syrup, and topped with a dollop of whipped cream that takes them to a whole new level of deliciousness. Whether you’re whipping them up for a family breakfast or treating yourself on a lazy Sunday morning, these pancakes are sure to make you smile.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or regular milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 cup fresh blueberries
  • Maple syrup for serving

Method
 

  1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth. Make sure the butter isn’t too hot to avoid cooking the egg!
  3. Combine Both Mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix — a few lumps are okay!
  4. Fold in Blueberries: Gently fold in the fresh blueberries to avoid breaking them apart.
  5. Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.
  6. Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for an additional 1-2 minutes, or until golden brown.
  7. Serve Warm: Stack the pancakes high and serve warm with maple syrup and additional blueberries, if desired.