Why I Love This Recipe

I love how these pancakes come together fast but still feel indulgent. The vinegar and milk combo mimics buttermilk perfectly, giving the batter that classic tang and helping the pancakes rise tall. The batter is thick, which means I get those beautiful, sky-high stacks. Plus, the fresh blueberries burst with sweetness and add that fruity pop in every bite. Whether I’m feeding a crowd or just making a cozy breakfast for two, these are my go-to pancakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose 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
Butter, for the pan and serving

Directions

Make the Buttermilk: I mix the milk and vinegar in a bowl and let it sit for 1–2 minutes to curdle slightly—this gives the pancakes their signature fluff.
Mix the Dry Ingredients: In a separate bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet and Dry: I add the egg, milk mixture, and melted butter into the dry ingredients and whisk just until combined. The batter will be thick, and that’s exactly what I want.
Cook the Pancakes: I heat a nonstick pan or griddle over medium heat and melt a little butter in it. I pour about 1/3 cup of batter into the pan and spread it slightly. I press a few blueberries onto each pancake and cook until bubbles appear and the edges start to set. Then I flip and cook for 1–2 more minutes until the center is cooked and the pancake is golden.
Serve: I serve these pancakes hot off the griddle with a pat of butter and plenty of maple syrup. Or sometimes, I eat one plain straight from the pan—it’s hard to resist.

Servings and Timing

Yield: 4–6 pancakes (about 2 servings)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Extra Blueberry: I fold some of the blueberries into the batter for even more fruit in every bite.
Lemon Twist: I add a little lemon zest to the batter for a bright citrus flavor.
Berry Mix: I swap half the blueberries with raspberries or blackberries.
Chocolate Chip Option: I sprinkle mini chocolate chips on the batter in place of (or alongside) the berries.
Dairy-Free Version: I use almond milk and melted coconut oil in place of butter.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 2 days.
Freezer: I freeze the cooked pancakes in a single layer, then store them in a freezer-safe bag for up to 2 months.
Reheating: I reheat in the toaster, a dry skillet, or microwave until warm. They come back to life beautifully.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I just sprinkle them on top of the batter once it’s in the pan to avoid streaking the batter blue.

Why is the batter so thick?

That thick batter is the secret to ultra-fluffy pancakes. If I want them a bit thinner, I add a splash more milk.

Can I make a larger batch?

Absolutely. I double or triple the recipe to feed a crowd, and they still turn out perfect.

What’s the best pan to use?

A nonstick skillet or griddle works best. I make sure it’s preheated and greased for even browning.

Can I make the batter ahead?

I prefer to make it fresh, but I’ve mixed the dry ingredients in advance and added the wet right before cooking.

Conclusion

These Fluffiest Blueberry Pancakes are my go-to for a cozy morning or a special breakfast treat. With their thick, fluffy texture and sweet bursts of blueberries, they’re just the kind of comfort food that makes breakfast feel extra special. Quick, easy, and endlessly satisfying—this is one recipe I never get tired of flipping.