Fluffiest Blueberry Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(347)
Ingredients
4-6 pancakes
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1+ cup fresh blueberries
- More butter for the pan
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Preparation
Step 1
Mix the milk and vinegar and let it sit for a minute or two to make 'buttermilk'.
Step 2
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
Step 3
Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan.
Step 4
Pour about 1/3 cup of batter into the hot skillet and spread it flat. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges start to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
Step 5
Serve with butter and maple syrup, or enjoy them plain.
Step 6
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Chef's notes
For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk.
For dairy-free pancakes, use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.
