Fluffiest Blueberry Pancakes (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3/4 cup milk
02 -
2 tablespoons white vinegar
03 -
1 egg
04 -
2 tablespoons melted butter
→ Dry Ingredients
05 -
1 cup all-purpose flour
06 -
2 tablespoons sugar
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Add-ins and Toppings
10 -
1 cup fresh blueberries, plus extra if desired
11 -
Butter for cooking
12 -
Maple syrup for serving (optional)
# Instructions:
01 -
Combine milk and vinegar in a small bowl and let it sit for 1-2 minutes to create a homemade buttermilk substitute.
02 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 -
Add the egg, buttermilk mixture, and melted butter to the dry ingredients. Whisk until just combined, being careful not to overmix (some small lumps are fine).
04 -
Heat a nonstick pan over medium heat. Add a small amount of butter to coat the cooking surface. Pour approximately 1/3 cup of batter per pancake into the hot pan, gently spreading if necessary. Place several blueberries on top of each pancake. Cook until bubbles form on the surface and edges begin to set, about 2-3 minutes.
05 -
Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through. Pancakes should rise to be fluffy and light.
06 -
Transfer to plates and serve immediately, either plain or with butter and maple syrup as desired.
# Notes:
01 -
For extra fluffy pancakes, avoid overmixing the batter which can develop gluten and result in tougher pancakes.
02 -
The homemade buttermilk (milk+vinegar) is crucial for achieving the perfect rise and tenderness.