Fluffiest Blueberry Pancakes Recipe
These fluffiest blueberry pancakes are a perfect weekend breakfast treat, featuring a homemade buttermilk batter enriched with fresh blueberries and cooked to golden brown perfection in a skillet. Light, airy, and bursting with juicy berries in every bite, these pancakes are simple yet delightful to make and serve with butter and maple syrup or enjoy plain.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings (approximately 4 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Wet Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 egg
- 2 tablespoons melted butter
- more butter for the pan
Dry Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1+ cup fresh blueberries
Instructions
- Prepare Buttermilk: Mix the milk and white vinegar in a bowl and let it sit for a minute or two to create homemade buttermilk, which helps achieve fluffier pancakes.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Then, whisk the egg, prepared buttermilk, and melted butter into the dry ingredients until just combined, being careful not to overmix.
- Heat Pan and Melt Butter: Preheat a nonstick skillet over medium heat. Add a small amount of butter to the pan and let it melt, which will help create a golden brown crust on the pancakes.
- Cook Pancakes: Pour about 1/3 cup of the batter onto the hot skillet and spread it flat. Arrange a few fresh blueberries on top of the batter. Cook until bubbles appear on the surface and the edges start to firm, then flip the pancake and cook for an additional 1-2 minutes until fully cooked and fluffy.
- Serve: Serve the pancakes warm with butter and maple syrup, or enjoy them plain for a simple, delicious treat.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Using fresh blueberries gives the best flavor and texture, but frozen blueberries can be used if fresh are unavailable. Just be sure to thaw and drain them to prevent coloring the batter too much.
- If you don’t have white vinegar, lemon juice can be used as a substitute to make the buttermilk.
- Keep cooked pancakes warm in a low oven (around 200°F) while finishing the batch.
Find it online: https://lauracooks.com/fluffiest-blueberry-pancakes-recipe/