Description
These Fluffiest Blueberry Pancakes are a delightful breakfast treat that are soft, fluffy, and loaded with fresh blueberries.
Ingredients
Scale
- 3/4 cup whole milk
- 2 tablespoons white vinegar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries, plus more as desired
- Butter, for greasing the pan
- Butter and maple syrup, for serving
Instructions
- Combine milk with white vinegar in a small bowl and allow to stand for 2 minutes to curdle.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
- Add the egg, prepared buttermilk, and melted butter to the dry mixture. Gently whisk until just incorporated; avoid overmixing.
- Heat a nonstick skillet over medium heat. Coat the surface lightly with butter to promote golden browning.
- Pour approximately 1/3 cup of batter onto the heated skillet and spread slightly. Scatter fresh blueberries over the top. Cook until small bubbles appear and edges set, about 2 minutes. Flip with a spatula and continue cooking 1-2 minutes more until pancakes are fluffy and cooked through.
- Serve pancakes warm, finished with additional butter and maple syrup as desired.
Notes
- For extra flavor, consider adding a splash of vanilla extract to the batter.
- Use fresh blueberries for the best texture and taste.
- Adjust cooking time depending on the heat of your stove; keep an eye on the pancakes for the perfect fluffiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Blueberry pancakes, fluffy pancakes, breakfast, pancakes, blueberry breakfast