Description
These fluffiest blueberry pancakes are light, airy, and bursting with fresh blueberries in every bite. Made with a homemade buttermilk substitute, these pancakes come together quickly and are perfect for a delicious breakfast or brunch. Cooked on a skillet until golden brown, they are best served warm with butter and maple syrup.
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
Additional Ingredients
- 1 cup fresh blueberries, plus more as desired
- Butter, for greasing the pan
- Butter and maple syrup, for serving
Instructions
- Prepare Buttermilk Substitute: Combine milk with white vinegar in a small bowl and allow to stand for 2 minutes until slightly curdled.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet and Dry: Add the egg, prepared buttermilk, and melted butter to the dry mixture. Gently whisk until just combined, taking care not to overmix to keep the batter light and fluffy.
- Heat Skillet: Warm a nonstick skillet over medium heat and lightly coat the surface with butter to ensure golden browning.
- Cook Pancakes: Pour about 1/3 cup of batter onto the skillet and spread slightly. Sprinkle fresh blueberries on top. Cook until small bubbles form on the surface and edges are set, about 2 minutes. Flip the pancake using a spatula and cook for another 1-2 minutes until cooked through and fluffy.
- Serve: Serve the pancakes immediately while warm, topped with additional butter and maple syrup as desired.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use fresh blueberries for the best flavor and texture; frozen can be used but may release more moisture.
- Adjust heat as needed to prevent burning or undercooking.
- Butter can be substituted with a neutral oil for greasing if preferred.
- For extra fluffiness, separate the egg and beat the white until soft peaks form, then fold in gently.
