Description

This Blueberry Pancake recipe offers an irresistible flavor with fluffy texture and fresh blueberries. It’s easy to make and perfect for breakfast or brunch on any day, bringing comfort food to your table with simple prep and delicious results.

Ingredients

Scale

8 tablespoons unsalted butter divided
1 tablespoon white vinegar
1 cup + 3 tablespoons whole milk at room temperature
1 teaspoon vanilla extract
1 large egg at room temperature
1-1/4 cups flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornstarch optional
frozen wild blueberries or fresh blueberries
Syrup

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Instructions

Melt 5 tablespoons of butter in the microwave and let it cool to room temperature; ensure the milk and egg are also at room temperature.
In a measuring cup, combine vinegar and enough milk to reach the 1-1/4 cup line; stir and let sit for 5 minutes.
Add the egg and vanilla to the curdled milk mixture, whisking until smooth.
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and optional cornstarch.
Pour the milk mixture and melted butter into the dry ingredients, mixing gently for no more than 30 seconds; batter should rest for 10 minutes.
Heat a nonstick skillet over medium heat or preheat an electric griddle to 300°F, buttering the pan afterward.
Scoop 1/4 cup of batter onto the skillet; press in blueberries and cook until bubbles form, then flip to cook the other side until golden brown.
Wipe the pan, add more butter, and repeat until all batter is used; serve pancakes warm with syrup and toppings of choice.

Notes

Using room temperature ingredients helps achieve fluffy pancakes.
If desired, keep pancakes warm in a low oven until serving.
Adjust the number of blueberries based on personal preference.

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg