Description
This fluffy blueberry and chia seed pancakes are a must to try recipe! Packed with juicy berries and a healthy crunch, these golden pancakes are perfect for breakfast or brunch.
Ingredients
- 2 cups of all-purpose flour 260 g
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 tablespoon of chia seeds
- 2 tablespoons of granulated sugar
- 2 cups of buttermilk 480 ml
- 2 large eggs lightly beaten
- 55 g of melted butter
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
Instructions
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Combine Dry Ingredients: In a large bowl, mix the flour, sugar, salt, baking powder, and chia seeds.
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Prepare Wet Ingredients: In a separate bowl, lightly whisk together the eggs, buttermilk, and vanilla extract.
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Stir in the melted and cooled butter. (Don’t worry if small lumps start to form.)
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Mix the Batter: Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to overmix; a few lumps are fine. If desired, fold in the blueberries at this stage.
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Rest the Batter: Let the batter sit for 10 minutes to allow it to thicken slightly.
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Heat the Pan: Preheat a skillet or griddle over medium heat.
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Grease the Surface: Lightly grease the pan with butter or oil.
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Cook the Pancakes: Pour about 1 ½ tablespoons of batter onto the griddle for each pancake.
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Flip: Cook until bubbles appear on the surface, then flip and continue cooking until the pancakes are golden brown on both sides.
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Serve: Enjoy the pancakes immediately with butter, maple syrup, or your favorite toppings.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Cuisine: american cuisine
Nutrition
- Serving Size: 1 pancake
- Calories: 240 kcal