Fluffy Blueberry Pancakes
Tall, tender pancakes dotted with blueberries, made with a splash of vinegar for extra lift.
Equipment
- Nonstick skillet or griddle
- Two mixing bowls
- Whisk
- Spatula
Ingredients
Main Ingredients
- 1 ½ cup blueberries fresh or frozen, do not thaw
- 1 cup all purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- 1 large egg
- 2 tbsp unsalted butter melted
- ¾ cup milk any fat percentage or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp butter for the pan and for serving
- ¼ cup maple syrup for serving
Instructions
Cooking
- Whisk the dry mix. Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk the wet mix. Beat the egg with the melted butter, milk, vanilla, and vinegar in another bowl.
- Bring together. Pour the wet into the dry, stir until just combined, and fold in the blueberries.
- Cook. Pour 1/4 cup batter per pancake onto a buttered griddle over medium heat. Cook 2 to 3 minutes until bubbly, flip, and cook 1 to 2 minutes until golden.
- Serve. Keep cooked pancakes warm at 200 degrees F, then serve with butter and maple syrup.
Notes
Substitutions: Lemon juice can replace the vinegar. Any milk works.
Tips: Do not overmix, and keep frozen berries frozen so the batter stays pale.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat until hot.