The FLUFFIEST Blueberry Pancakes - Easy Buttermilk Batter Recipe
Hi everyone, it's Tatyana from Tatiana's Everyday Food, and welcome back to my breakfast and brunch miniseries! Today, we're going to be making easy, delicious blueberry and vanilla pancakes. Blueberries and pancakes make for a fantastic and delicious breakfast. This is such an easy recipe; you really don't need to buy pancake mix from the store. It's so easy to just whip everything together, and you're going to have delicious, fresh pancakes. I do recommend using either fresh blueberries or dried ones. Frozen blueberries tend to bleed just a little bit.
To make this recipe, the first step is super easy - you'll need 3/4 cup of milk (whole milk works best). Add two tablespoons of white vinegar and let it stand for about five minutes to let the milk sour. After 5 minutes, pour the milk into a large bowl and add two tablespoons of melted butter, two tablespoons of sugar, a teaspoon of vanilla extract, and one egg. Whisk until everything is well combined.
For the dry ingredients, add 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon each of salt and baking soda. Stir them together and add them to the batter. Add about 3/4 cup of fresh blueberries and fold them in. Let the batter stand for about 5 minutes.
Heat a large sauté pan or pancake griddle and spray it with nonstick spray. Spoon the batter into the pan, making pancakes about 3/4 inches in diameter. Cook for about a minute and a half to two minutes on the first side, or until you see bubbles breaking the surface and the edges turning golden-brown. Flip the pancakes and cook for another one and a half to two minutes.
Serve the pancakes piping hot with fresh blueberries, softened salted butter, maple syrup, or honey. Enjoy the amazing, melt-in-your-mouth taste of these light and fluffy pancakes!
Ingredients:
- 3/4 cup milk
- 2 tablespoons white vinegar
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup fresh blueberries
- Nonstick spray
- Fresh blueberries (for serving)
- Softened salted butter (for serving)
- Maple syrup or honey (for serving)
Cooking steps:
- Mix 3/4 cup of milk and 2 tablespoons of white vinegar. Let it stand for 5 minutes.
- In a large bowl, combine the soured milk, 2 tablespoons of melted butter, 2 tablespoons of sugar, a teaspoon of vanilla extract, and an egg. Whisk until well combined.
- In a separate bowl, mix 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon each of salt and baking soda. Add the dry ingredients to the batter and fold in 3/4 cup of fresh blueberries. Let the batter stand for 5 minutes.
- Heat a sauté pan or pancake griddle and spray it with nonstick spray. Spoon the batter into the pan to make 3/4-inch diameter pancakes. Cook for 1.5-2 minutes on each side.
- Serve the pancakes hot with fresh blueberries, softened salted butter, and maple syrup or honey. Enjoy!
