Description

These fluffiest blueberry pancakes are light, airy, and bursting with fresh blueberries. Made using a buttermilk substitute and simple pantry ingredients, they’re perfect for a cozy breakfast or brunch. With a golden brown crust and sky-high fluffiness, these pancakes are a delightful treat served best with butter and maple syrup or enjoyed plain.

Ingredients

Scale

Wet Ingredients

3/4 cup milk
2 tablespoons white vinegar
1 egg
2 tablespoons melted butter

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add-ins and Cooking

1+ cup fresh blueberries
More butter for the pan

Instructions

Make Buttermilk Substitute: Mix the milk and white vinegar together and let it sit for a minute or two to create a homemade buttermilk substitute that adds tenderness to your pancakes.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In another bowl, whisk the egg, the prepared buttermilk, and melted butter until smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until just combined; be careful not to overmix to maintain fluffiness.
Prepare the Pan: Heat a nonstick skillet over medium heat and melt a small amount of butter to create a golden brown crust on the pancakes.
Cook the Pancakes: Pour about 1/3 cup of batter into the hot skillet and spread slightly—it will be thick. Place a few blueberries on top. Cook until bubbles appear on the surface and edges start to firm up, then flip and cook for 1 to 2 minutes on the other side until fully cooked and fluffy.
Serve: Serve your pancakes hot with additional butter and maple syrup, or enjoy them plain for a simple, delicious treat.

Notes

Using fresh blueberries adds a burst of natural sweetness and freshness; frozen blueberries can also be used but may release more moisture.
Allowing the batter to rest for a few minutes after mixing can improve texture by hydrating the flour.
Do not overmix the batter as it can make the pancakes tough rather than fluffy.
Adjust heat as necessary to avoid burning the pancakes before they cook through.
For extra fluffiness, you can separate the egg and whip the egg whites before folding them gently into the batter.

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

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