Fluffiest Blueberry Pancakes Recipe

Introduction

These fluffy blueberry pancakes are a delightful way to start any morning. Light, tender, and packed with fresh blueberries, they’re easy to make and sure to impress your family or guests.

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

1. Step 1: Mix the milk and white vinegar together and let it sit for a minute or two to create a homemade buttermilk.
2. Step 2: Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk the egg, homemade buttermilk, and melted butter.
3. Step 3: Combine the wet ingredients with the dry, stirring just until blended; the batter will be thick and slightly lumpy. Gently fold in the fresh blueberries.
4. Step 4: Heat a nonstick pan over medium heat and melt a small amount of butter to coat the surface.
5. Step 5: Pour about 1/3 cup of batter into the pan for each pancake, spreading slightly. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden and fluffy.
6. Step 6: Serve warm with butter and maple syrup, or enjoy them plain for the pure blueberry flavor.

Tips & Variations

• Use fresh or frozen blueberries; if frozen, add them directly to the batter without thawing to prevent color bleed.
• For extra fluffiness, don’t overmix the batter—stir just until combined.
• Add a teaspoon of vanilla extract or lemon zest to brighten the flavor.
• Try substituting some flour with whole wheat for a heartier texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. To freeze, layer pancakes with parchment paper between them and store in a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can use any milk substitute like almond, soy, or oat milk. Just add the vinegar and let it curdle to mimic buttermilk.

What if I don’t have fresh blueberries?

Frozen blueberries work well too. Add them straight from frozen to the batter to prevent them from bleeding too much color.

Fluffiest Blueberry Pancakes Recipe

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★★★★★

4.8 from 120 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 8 pancakes 1x

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Description

These fluffiest blueberry pancakes are light, airy, and bursting with fresh blueberries in every bite. Made with a homemade buttermilk substitute, they develop a golden crust and sky-high fluffiness that makes for a perfect breakfast or brunch treat. Simple ingredients come together quickly with a stovetop cooking method, delivering irresistibly tender pancakes that can be enjoyed with butter and maple syrup or on their own.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 egg
• 2 tablespoons melted butter, plus more for the pan

Dry Ingredients

• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Fruit

• 1+ cup fresh blueberries

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Instructions

1. Prepare the Buttermilk Substitute: Mix the milk and white vinegar together and let it sit for one to two minutes. This curdles the milk slightly, creating a homemade buttermilk that adds tenderness and tang to the pancakes.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
3. Mix Wet and Dry Ingredients: Whisk the egg, the prepared buttermilk mixture, and melted butter into the dry ingredients. Stir gently until just combined—be careful not to overmix to keep the batter light and fluffy.
4. Heat the Pan and Add Butter: Place a nonstick skillet or pan over medium heat. Add a small smear of butter to the pan and let it melt, which helps form a delicious golden crust on the pancakes.
5. Cook the Pancakes: Pour about 1/3 cup of batter into the pan, spreading it slightly as it will be thick. Sprinkle a few fresh blueberries on top. Cook until small bubbles appear on the surface and the edges start to set, about 2-3 minutes. Flip the pancake carefully and cook the other side for another 1-2 minutes until fully cooked and fluffy.
6. Serve: Serve the pancakes warm with butter and maple syrup, or enjoy them plain for a simple, delicious breakfast.

Notes

• Using fresh blueberries ensures juiciness without making the batter soggy.
• Do not overmix the batter; lumps are okay to keep pancakes fluffy.
• If you prefer, substitute buttermilk directly instead of milk and vinegar.
• Keep cooked pancakes warm in a low oven while finishing the rest.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: blueberry pancakes, fluffy pancakes, breakfast recipe, homemade pancakes, buttermilk pancakes