Description
Fluffy, golden pancakes bursting with juicy blueberries—easy to make, light, and perfect for a comforting breakfast or brunch.
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
Instructions
- Combine milk and vinegar in a small bowl. Let sit for 1–2 minutes.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Add egg, buttermilk (milk and vinegar mixture), and melted butter to dry ingredients. Mix gently until just combined.
- Heat a nonstick skillet over medium heat. Add a small amount of butter.
- Pour 1/3 cup batter into skillet and gently spread. Sprinkle blueberries on top. Cook 2–3 minutes until bubbles form and edges are set.
- Flip and cook 1–2 more minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm with maple syrup or toppings of choice.
Notes
- Add lemon zest or cinnamon for flavor variation.
- Use frozen blueberries if needed; add directly to pancakes in skillet.
- Don’t overmix the batter to keep pancakes fluffy.
- For dairy-free, use plant-based milk and oil instead of butter.
- Freeze extras for quick breakfasts later.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 10 pancakes
- Calories: 115
- Sugar: 4g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
