Fluffy Blueberry Pancakes

Ingredients

• 1 cup whole milk (can substitute with 1 cup buttermilk and omit lemon juice)
• 1 tbsp lemon juice (freshly squeezed)
• 1.5 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 0.25 tsp baking soda
• 0.75 tsp salt (use less if using fine table salt; more if using coarse salt)
• 4 tbsp unsalted butter (melted; plus more for the pan)
• 2 eggs (large)
• 2 tsp vanilla extract
• 1 cup blueberries (fresh or frozen (do not thaw if frozen))

Steps

1. 1

   In a medium bowl, combine 1 cup of whole milk with 1 tablespoon of lemon juice. Stir and set aside for 5 minutes to allow it to curdle into a buttermilk substitute.

2. 2

   In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 3/4 teaspoon of salt until well combined.

3. 3

   To the milk and lemon mixture, add 4 tablespoons (56g) of melted butter, 2 eggs, and 2 teaspoons of vanilla extract. Whisk until the wet ingredients are fully incorporated.

4. 4

   Pour the wet ingredients into the bowl with the dry ingredients. Stir together until just combined; the batter should still be slightly lumpy. Do not overmix.

5. 5

   Preheat a nonstick pan or griddle over medium heat. To keep finished pancakes warm, preheat your oven to 200°F (95°C) and place a baking sheet with a cooling rack inside.

6. 6

   Generously grease the preheated cooking surface with butter.

7. 7

   Scoop about 1/4 to 1/3 cup of batter onto the griddle for each pancake, leaving space for them to spread.

8. 8

   Sprinkle a handful of blueberries onto the surface of each pancake while the first side cooks.

9. 9

   Cook for 3 to 4 minutes until the edges are set and bubbles form on the surface. Peek underneath to ensure they are golden brown.

10. 10

    Flip the pancakes carefully. Cook for an additional 1 to 2 minutes until the centers feel springy and the second side is golden brown.

11. 11

    Transfer cooked pancakes to the wire rack in the warm oven while you repeat the process with the remaining batter.

12. 12

    Serve warm with maple syrup, extra butter, or whipped cream.

Notes

If using frozen blueberries, do not thaw them before adding to the batter to prevent the juice from bleeding and making the pancakes soggy. For extra flavor, you can add 1/4 teaspoon of almond extract or fresh lemon zest to the wet ingredients.

Nutrition per serving

• breakfast
• pancakes
• blueberries
• vegetarian
• brunch
• kid-friendly