These blueberry pancakes are fluffy and filled with the juicy burst of fresh blueberries in each bite. Made with simple ingredients, these are the perfect breakfast meal to start your day.
With pancakes, I usually stick to plain or buttermilk pancakes. You can never go wrong with those. I apply that same reasoning when I would eat out. On two separate occasions, I steered away from my usual and tried blueberry pancakes. I couldn’t really tell the difference between blueberry and regular pancakes. Maybe it was the lack of blueberries or that it tasted a little plain. I never had it again.
Recently I decided to give it another shot to try other pancakes. I first started making banana pancakes, and those were delicious. Then I thought, why not try blueberry? After making them, I can honestly say that these are the best blueberry pancakes I have had.
INGREDIENTS NEEDED FOR FLUFFY BLUEBERRY PANCAKES
1. Flour
2. Baking Powder
3. Sugar
4. Butter
5. Baking Soda
6. Salt
7. Blueberries
8. Egg
9. Vanilla
10. Milk
11. Vinegar
12. Oil
HOW TO MAKE FLUFFY BLUEBERRY PANCAKES
1. Add your milk and vinegar to a cup and let sit for 15 minutes. You can skip this if you are using buttermilk.
2. Add in your dry ingredients and whisk to combine.
3. Add in your melted butter, egg, vanilla, homemade buttermilk and mix until well combined.
4. Mix in your blueberries until full incorporated.
5. Add a tbsp oil to your pan and heat it on medium low heat. Add oil as needed.
6. Once hot, pour in 1/4 cupful of batter and fry until bubbles form on the top and the bottom browns, about 2-3 minutes.
7. Flip and cook for another 2 minutes.
8. Serve hot with additional blueberries, butter, and maple syrup.
HOW TO STORE BLUEBERRY PANCAKES
You can refrigerate these for up to 5 days and frozen for up to 3 months in an airtight container.
HOW TO REHEAT THEM
Place them on a lined baking sheet in a single layer with space in between. Cover with foil and heat for 5 to 10 minutes at 350°F.
DID YOU MAKE THIS RECIPE?
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FLUFFY BLUEBERRY PANCAKES
Ingredients
- ¾ cup Flour (94g)
- 1 ½ tbsp Sugar (22g)
- 1 tsp Baking Powder (5g)
- ¼ tsp Baking Soda (1g)
- ¼ tsp Salt (1g)
- 1 Large Room Temp Egg
- 2 tbsp Melted Unsalted Butter (30g)
- ½ tsp Vanilla (3ml)
- ½ cup + 2 tbsp Milk (156ml)
- ½ tbsp Vinegar (7ml)
- ½ cup Fresh Blueberries (75g)
- Oil (for frying)
Instructions
- Add your milk and vinegar to a cup and let sit for 15 minutes. You can skip this if you are using buttermilk.
- Add in your dry ingredients and whisk to combine.
- Add in your melted butter, egg, vanilla, homemade buttermilk and mix until well combined.
- Mix in your blueberries until full incorporated.
- Add a tbsp oil to your pan and heat it on medium low heat. Add oil as needed.
- Once hot, pour in 1/4 cupful of batter and fry until bubbles form on the top and the bottom browns, about 2-3 minutes.
- Flip and cook for another 2 minutes.
- Serve hot with additional blueberries, butter, and maple syrup.
