Description
These Fluffiest Blueberry Pancakes are light, airy, and bursting with fresh blueberry flavor. Made with a simple buttermilk batter and cooked on a skillet for a golden-brown finish, they’re perfect for a quick and delicious breakfast.
Ingredients
Scale
Wet Ingredients
- 3/4 cup whole milk
- 2 tablespoons white vinegar
- 1 large egg
- 2 tablespoons unsalted butter, melted
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins and For Cooking
- 1 cup fresh blueberries, plus more as desired
- Butter, for greasing the pan
- Butter and maple syrup, for serving
Instructions
- Prepare Buttermilk: Combine the whole milk with white vinegar in a small bowl and let it stand for 2 minutes to curdle, creating a homemade buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until thoroughly blended.
- Combine Wet and Dry: Add the egg, prepared buttermilk, and melted unsalted butter to the dry ingredients. Gently whisk the mixture until just incorporated, being careful not to overmix to keep the pancakes light and fluffy.
- Heat the Skillet: Preheat a nonstick skillet over medium heat. Lightly coat the surface with butter to help the pancakes develop a golden-brown crust.
- Cook Pancakes: Pour approximately 1/3 cup of batter onto the heated skillet and spread it slightly. Scatter fresh blueberries evenly on top of the batter. Cook until small bubbles form and the edges look set, about 2 minutes. Flip the pancakes carefully with a spatula and continue cooking for another 1-2 minutes until they are cooked through and fluffy.
- Serve: Serve the blueberry pancakes warm, topped with additional butter and real maple syrup as desired for a classic breakfast experience.
Notes
- Do not overmix the batter to avoid dense pancakes; gently incorporate ingredients until just combined.
- Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may alter cooking time slightly.
- Adjust the heat as needed to prevent burning while ensuring pancakes cook through.
- Buttermilk can be substituted with plain yogurt thinned with a little milk if desired.
- These pancakes can be kept warm in a low oven while cooking the remaining batter.
