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Fluffiest blueberry pancakes stacked high, topped with fresh blueberries and syrup on a wooden table.
Alyssa

Fluffiest Blueberry Pancakes

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method

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 large egg
  • 2 tablespoons melted butter
  • 1+ cup fresh blueberries
  • more butter for the pan

Method
 

  1. Mix the milk and vinegar and let it sit for a minute or two (you're making 'buttermilk' here).
  2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
  4. 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.
  5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.