Description
These Fluffiest Blueberry Pancakes are light, airy, and bursting with fresh blueberry flavor. Made with a simple homemade buttermilk batter, they’re perfect for a delightful breakfast or brunch. Cooked on the stovetop to golden perfection, these pancakes are easy to make and wonderfully satisfying when topped 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: Combine the whole milk and white vinegar in a small bowl. Let it stand for 2 minutes to allow the milk to curdle, creating a homemade buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly blended.
- Combine Wet and Dry Ingredients: Add the egg, prepared buttermilk, and melted unsalted butter to the dry ingredients. Gently whisk until just combined, being careful not to overmix to retain fluffiness.
- Heat Skillet: Place a nonstick skillet over medium heat and lightly grease it with butter to ensure golden, non-stick pancakes.
- Cook Pancakes: Pour about 1/3 cup of batter onto the skillet for each pancake, spreading it slightly. Sprinkle fresh blueberries evenly over the batter. Cook until small bubbles form and the edges begin to set, approximately 2 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes until they are cooked through and fluffy.
- Serve: Serve the pancakes warm, topped with extra butter and maple syrup to taste for a delicious finish.
Notes
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Use fresh blueberries for the best flavor; frozen can be used but may change the texture slightly.
- Adjust the heat as needed to avoid burning the pancakes before the center is cooked.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
