Fluffiest Blueberry Pancakes
These are the fluffiest blueberry pancakes you’ll ever make—golden brown, melt-in-your-mouth soft, and bursting with fresh blueberries. Perfect for cozy mornings!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings (makes 4–6 pancakes)
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
¾ cup milk
2 tablespoons white vinegar (to make buttermilk)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
2 tablespoons melted butter
1+ cup fresh blueberries
Additional butter, for cooking
Instructions
Step 1: Make Buttermilk
In a small bowl, combine milk and vinegar. Let sit for 1–2 minutes to create homemade buttermilk.
Step 2: Mix Batter
2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add egg, buttermilk, and melted butter to the dry ingredients. Whisk gently until just combined (batter will be thick).
Step 3: Cook Pancakes
4. Heat a nonstick skillet or griddle over medium heat.
5. Melt a small amount of butter in the pan.
6. Pour about ⅓ cup of batter into the pan and gently spread it out.
7. Press a few fresh blueberries into the top of each pancake.
8. Cook until bubbles form on the surface and edges start to look set (about 2–3 minutes).
9. Flip and cook for another 1–2 minutes until pancakes are golden and cooked through.
Step 4: Serve
10. Serve warm with butter and maple syrup—or enjoy plain!
Notes
Adjust Texture: Use ¾ cup milk for thick pancakes or up to 1 cup for slightly thinner, softer pancakes.
Dairy-Free Version: Use almond milk or non-dairy milk + 2 tsp lemon juice for buttermilk, and substitute coconut oil for butter.
Fresh vs Frozen Blueberries: Fresh works best, but you can use frozen (no need to thaw, just add to batter before cooking).
Find it online: https://allrecipesmade.com/fluffiest-blueberry-pancakes/
