Fluffy Blueberry Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1½ cups all-purpose flour (about 180g)
02 -
3 tablespoons white sugar
03 -
2 teaspoons baking powder
04 -
¼ teaspoon baking soda
05 -
¾ teaspoon fine salt
→ Wet Ingredients
06 -
1 cup whole milk (approximately 300ml)
07 -
1 tablespoon freshly squeezed lemon juice
08 -
2 large eggs, at room temperature
09 -
4 tablespoons melted unsalted butter (56g), plus extra for the pan
10 -
2 teaspoons pure vanilla extract
→ Add-Ins
11 -
1 cup blueberries, fresh or frozen (around 158g)
# Instructions:
01 -
Grab a medium-sized bowl and combine the milk with the lemon juice. Let this mixture rest for about 5 minutes - it'll curdle slightly and create a tangy buttermilk substitute. Once it's ready, crack in the eggs, pour in the melted butter and vanilla, then whisk everything together until it's nicely blended.
02 -
Take a large mixing bowl and whisk together your flour, sugar, baking powder, baking soda, and salt. Now pour the wet mixture right into these dry ingredients and gently fold everything together. Here's the secret: stop mixing when you still see a few small lumps. Those lumps are your ticket to light, fluffy pancakes, so resist the urge to make it completely smooth!
03 -
Warm up a large nonstick skillet or griddle over medium heat. Add a small pat of butter and let it melt across the surface. Working in batches, scoop about ¼ cup of batter for each pancake onto the hot pan. Immediately scatter some blueberries over the top of each one. Let them cook undisturbed until you see the edges start to look dry and lots of little bubbles pop up on the surface - this usually takes 3 to 4 minutes.
04 -
Gently flip each pancake over with a spatula and cook the other side until it turns golden brown and the center springs back when you press it lightly, about 1 to 2 minutes more. Move the finished pancakes to a warm plate while you cook the remaining batches. Remember to add fresh butter to the pan before each batch, and wipe away any caramelized blueberry bits if they start to build up. Serve these beauties hot with a generous pat of butter and a drizzle of warm maple syrup!
# Notes:
01 -
The key to tender pancakes is avoiding over-mixing. When you combine the wet and dry ingredients, stir just until everything is moistened. A few lumps are perfectly fine and will actually help you achieve that light, airy texture you're looking for.
02 -
If you're using frozen blueberries, don't thaw them first! Frozen berries work best straight from the freezer. Also, make sure to wipe your pan clean between batches to remove any caramelized berry juice that could burn or discolor your next round of pancakes.
03 -
Keep your pancakes from sticking by adding a little butter to the skillet before each new batch. A good nonstick pan or well-seasoned cast iron skillet makes all the difference here.
04 -
Want to use real buttermilk instead? Simply replace the milk with the same amount of buttermilk and skip the lemon juice step entirely.
05 -
For an extra flavor boost, try adding the zest of one fresh lemon to your batter, or stir in a small splash of almond extract for a subtle nutty sweetness.