Description
These fluffiest blueberry pancakes are a quick and easy breakfast treat featuring a light, airy texture and bursting with fresh blueberries. Made with a homemade buttermilk mixture and simple pantry staples, they come together in just 20 minutes for a delicious morning indulgence.
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 all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fruit
- 1+ cup fresh blueberries
Instructions
- Make Buttermilk: Combine 3/4 cup milk with 2 tablespoons white vinegar and let it sit for a minute or two. This creates a tangy homemade buttermilk that helps make the pancakes fluffy.
- Mix Dry Ingredients: In a bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agents.
- Combine Wet and Dry: In another bowl, whisk the egg, buttermilk mixture, and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and gently mix until just combined; it’s okay if the batter is slightly lumpy.
- Preheat Pan: Heat a nonstick skillet over medium heat and melt a small amount of butter to coat the surface. This ensures the pancakes brown nicely and have a delightful crust.
- Cook Pancakes: Pour about 1/3 cup of batter onto the hot skillet, spreading slightly if necessary. Scatter a few fresh blueberries on top. Cook until bubbles appear on the surface and edges begin to set, then flip carefully. Cook the other side for 1-2 minutes until golden and fluffy.
- Serve: Remove pancakes and serve warm with butter and maple syrup, or enjoy them plain for a simple, satisfying treat.
Notes
- Allow the batter to remain slightly lumpy to keep pancakes tender and fluffy.
- Use fresh blueberries for best flavor; frozen can be used but may release more moisture.
- Adjust heat as needed during cooking to prevent burning and ensure even browning.
- For dairy-free, substitute milk and butter with plant-based alternatives.
- This recipe yields approximately 6 medium pancakes suitable for 2 servings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
