Fluffy Star-Shaped Blueberry Buttermilk Pancakes Perfect for Easy Breakfast Fun
These fluffy star-shaped blueberry buttermilk pancakes bring a playful and delicious twist to your breakfast, combining tender crumb with bursts of fresh blueberries for a fun and festive meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 12 pancakes (4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/4 cups (300ml) buttermilk
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
Instructions
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
- In a separate bowl, beat eggs, then stir in buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently fold until just combined; batter should be slightly lumpy.
- Gently fold in fresh blueberries, being careful not to break them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it. Place the star-shaped silicone mold on the pan and lightly grease inside the mold.
- Pour about 1/4 cup batter into each star mold, filling about 3/4 full. Cook for 3-4 minutes until bubbles form and edges look set.
- Carefully remove the mold using tongs or heat-resistant gloves, then flip the pancake and cook for another 2 minutes until golden and cooked through.
- Repeat with remaining batter, greasing the mold between batches as needed. Keep cooked pancakes warm in a low oven (200°F) while finishing.
- Serve stacked with maple syrup, honey, extra blueberries, or whipped cream as desired.
Notes
If edges brown too fast, lower heat and cook pancakes slowly to keep them fluffy. Don’t press pancakes when flipping to allow puffing. Let batter rest 5 minutes before cooking for fluffier results. Toss frozen blueberries in flour before folding to reduce bleeding.
Nutrition
- Serving Size: 3 star-shaped pancak
- Calories: 350
- Sugar: 8
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
Keywords: blueberry pancakes, buttermilk pancakes, star-shaped pancakes, breakfast recipe, easy pancakes, fluffy pancakes, kid-friendly breakfast