Fluffiest Blueberry Pancakes (Print Version)
Tall, light pancakes dotted with juicy blueberries and golden brown edges. Perfect for an indulgent breakfast.
# Ingredients:
→ Wet Ingredients
01 -
3/4 cup whole milk
02 -
2 tablespoons white vinegar
03 -
1 large egg
04 -
2 tablespoons unsalted butter, melted
→ Dry Ingredients
05 -
1 cup all-purpose flour
06 -
2 tablespoons granulated sugar
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon kosher salt
→ Add-ins and For Cooking
10 -
1 cup fresh blueberries, plus more as desired
11 -
Butter, for greasing the pan
12 -
Butter and maple syrup, for serving
# Steps:
01 -
Combine milk with white vinegar in a small bowl and allow to stand for 2 minutes to curdle.
02 -
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 -
Add the egg, prepared buttermilk, and melted butter to the dry mixture. Gently whisk until just incorporated; avoid overmixing.
04 -
Heat a nonstick skillet over medium heat. Coat the surface lightly with butter to promote golden browning.
05 -
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.
06 -
Serve pancakes warm, finished with additional butter and maple syrup as desired.
# Notes:
01 -
Allowing the prepared buttermilk to rest enhances batter tenderness, creating exceptionally light pancakes.