Description
These Blueberry Pancakes are light, fluffy, and filled with juicy blueberries. Perfectly golden and easy to make, they bring weekend brunch vibes to any morning.
Ingredients
Scale
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1+ cup fresh blueberries
Instructions
- Make the buttermilk: In a small bowl or measuring cup, combine milk and white vinegar. Let sit for 5 minutes to curdle slightly. This creates a quick homemade buttermilk that adds tang and fluffiness.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk the egg and melted butter into the buttermilk mixture.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a little lumpy—don’t overmix or your pancakes will be tough.
- Fold in blueberries: Gently fold in the fresh blueberries, reserving a few to sprinkle on top while cooking if desired.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve warm: Stack your pancakes high and top with butter, maple syrup, and extra blueberries for the perfect finish.
Notes
Active time: ~10 minutes; cooking time: ~15 minutes. For best results, use fresh blueberries (frozen work too, but rinse and dry them first to prevent streaking). If the batter thickens as it rests, add a tablespoon of milk to loosen it up.