Fluffiest Blueberry Pancakes

By lihui

2 Person

20 Minutes

507 Calories

Fluffy pancake goodness. Blueberry pockets. Butter. Syrup. Super thick and fluffy blueberry pancakes! And do you know what? They are so good that they have permanently become our standard pancake recipe. These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

Ingredients

More butter for the pan
2 tablespoons White vinegar
3/4 cup Milk
1 cup Flour
1 tablespoons Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
2 tablespoons Melted butter
1 1/2 cups Fresh blueberries
1 Egg
1/2 teaspoon Baking soda

Method

01

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
02

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
03

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
04

Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
05

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Related Tags

Pancake Recipes

Dessert Recipes

Easy Recipes

Fluffiest Blueberry Pancakes

4.3

( By lihui )

01 Information

Grade easy
Serving 2 servings
Calorie 507 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

More butter for the pan

2 tablespoons White vinegar

3/4 cup Milk

1 cup Flour

1 tablespoons Sugar

1 teaspoon Baking powder

1/2 teaspoon Salt

2 tablespoons Melted butter

1 1/2 cups Fresh blueberries

1 Egg

1/2 teaspoon Baking soda

03 Method

Step 1

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).

Step 2

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

Step 3

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).

Step 4

Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

Step 5

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

04 Author