Blueberry Pancakes

Blueberry Pancakes
Print Recipe
5 from 1 vote
Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry, pancakes
Servings: 2 servings
Calories: 509 kcal
(approx.)

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup fresh blueberries
  • more butter for the pan

Instructions

  • Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
  • Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  • Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
  • Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
  • Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Notes

  1. Texture: For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk.
  2. Dairy Free: Use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.