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.

Ingredients

Scale

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

Instructions

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.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
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.
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.
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.
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