There’s nothing quite like the delightful combination of juicy blueberries and sweet chocolate chips nestled in a fluffy pancake. These Blueberry Chocolate Chip Pancakes are perfect for a special breakfast or brunch, bringing a burst of flavors and a touch of indulgence to your table.
Total Time: 30 minutes
Yield: 12 pancakes
Cuisine: American
Nutrition Information: Approx. 150 calories per pancake
Supplies
- Large mixing bowl
- Whisk
- Griddle or large frying pan
- Spatula
- Measuring cups and spoons
- Ladle
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
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/2 cup chocolate chips
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the blueberries and chocolate chips.
- Preheat the griddle or frying pan over medium heat and lightly grease with butter or oil.
- Using a ladle, pour about 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Remove from the griddle and keep warm. Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or whipped cream.
Enjoy these delicious Blueberry Chocolate Chip Pancakes for a memorable breakfast that everyone will love!