Name: Fluffiest Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup milk; 2 Tbsp white vinegar; 1 cup all-purpose flour; 2 Tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 large egg; 2 Tbsp melted butter (plus more for cooking); 1 cup+ fresh blueberries

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Deliciously soft, sky-high pancakes dotted with fresh blueberries—light, tender, and a joy to eat plain or with maple syrup.

Why You’ll Love This Recipe

Ultra-fluffy texture: Homemade “buttermilk” and leavening lift the batter to sky-high fluffiness.
Bursting with berries: Fresh blueberries add juicy pops of flavor in every bite.
Effortless prep: Simple mixing—no overbeating—makes clean-up a breeze.
Perfect for any meal: A cozy breakfast, indulgent brunch, or sweet snack option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup milk
2 Tbsp white vinegar
1 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
2 Tbsp melted butter (plus more for the pan)
1 cup+ fresh blueberries

Directions

Make buttermilk
Combine milk and vinegar in a small bowl. Let sit for 1–2 minutes to curdle slightly.
Mix dry ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet and dry
Whisk egg, buttermilk, and melted butter into dry ingredients. Mix until just combined—lumps are okay.
Heat the pan
Warm a nonstick skillet over medium heat. Add a smear of butter to coat the surface.
Cook pancakes
Pour ~⅓ cup batter into the skillet and gently spread. Sprinkle blueberries on top. Cook until bubbles form and edges set (2–3 minutes). Flip and cook another 1–2 minutes until golden and cooked through.
Serve
Keep warm and continue with remaining batter. Serve with extra butter, maple syrup, or enjoy them plain!

Servings and Timing

Yields: 8–10 pancakes (3″–4″ diameter)
Prep time: 5 minutes (includes buttermilk wait)
Cook time: ~15 minutes total
Total time: ~20 minutes

Variations

Extra-stuffed: Gently fold blueberries into the batter for berry-rich pancakes.
Lemon zest: Add 1 tsp lemon zest for a bright burst.
Whole grain twist: Swap ¼ cup of flour for whole wheat or oat flour.
Spiced flavor: Add ½ tsp cinnamon or nutmeg to the dry mix for warmth.
Milk alternatives: Use almond, soy, or oat milk to make dairy-free.

Storage/Reheating

Store leftover pancakes in an airtight container in the fridge for up to 2 days.
Freeze cooled pancakes between parchment layers for up to 2 months.
Reheat in a toaster or 300 °F oven for a few minutes until warmed.

Fluffiest Blueberry Pancakes

FAQs

1. Why make “buttermilk”?

The vinegar-milk reaction makes a tangy base that reacts with baking soda for extra lift and tenderness.

2. Can I use frozen blueberries?

Yes—use frozen blueberries but add them gently to uncooked pancakes to prevent discoloring the batter.

3. Do I need to let the batter rest?

No—but letting it sit 5 minutes can help activate leaveners and improve texture.

4. Why not overmix the batter?

Overmixing develops gluten, resulting in tough pancakes—lumpy batter means fluffy results.

5. Can I make small or extra-large pancakes?

Yes—adjust batter amounts per pancake; cook time will vary slightly.

6. How do I know when to flip?

Cook until bubbles form across the surface and the edges look set, then flip.

7. Can I cook without butter in the pan?

Yes—but a small amount of butter helps the pancakes brown beautifully.

8. Are these gluten-free adaptable?

Yes—use a 1:1 gluten-free flour blend and ensure your baking powder is GF-certified.

9. Can I make batter ahead?

Prepare the dry ingredients in advance. Cook just before serving for best texture.

10. What toppings work best?

Maple syrup, fresh fruit, a dollop of yogurt, nut butter, or a sprinkle of powdered sugar all pair beautifully.

Conclusion

These Fluffiest Blueberry Pancakes strike the perfect balance—soft, airy cakes dotted with juicy berries and cooked to a flawless golden. Whether served plain, sweet, or fruity, they’re a weekend favorite and a breakfast staple you’ll return to again and again. Enjoy!

Maggie