Fluffy Blueberry Pancakes
Preppy Kitchen cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoThese ultra-fluffy pancakes use a homemade buttermilk substitute and a touch of lemon to create a tender, airy texture packed with fresh blueberries.
- Time
- 25 minutes
- Equipment
- Stovetop and oven
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 245 g
- 15 g
- 40 g
- 10 g
- 1 g
- 4 g
- 100 g
- 8 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 805 g before cooking, which is about 200 g per serving.
Steps
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.
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.
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.
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.
Preheat a nonstick pan or griddle over medium heat. To keep finished pancakes warm, preheat your oven to 200°F (93 °C) (95°C (203 °F)) and place a baking sheet with a cooling rack inside.
Generously grease the preheated cooking surface with butter.
Scoop about 1/4 to 1/3 cup of batter onto the griddle for each pancake, leaving space for them to spread.
Sprinkle a handful of blueberries onto the surface of each pancake while the first side cooks.
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.
Flip the pancakes carefully. Cook for an additional 1 to 2 minutes until the centers feel springy and the second side is golden brown.
Transfer cooked pancakes to the wire rack in the warm oven while you repeat the process with the remaining batter.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 404
- Protein
- 10 g
- Carbs
- 53 g
- Fat
- 17 g
- Fiber
- 2 g
Where the calories come from
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