Fluffiest Blueberry PancakesPT20Mhttps://img2.recipesrun.com/201907/2019/0806/40/0/763239/300x200x50.jpg2 servings
Ingredients:
More butter for the pan2 tablespoons White vinegar3/4 cup Milk1 cup Flour1 tablespoons Sugar1 teaspoon Baking powder1/2 teaspoon Salt2 tablespoons Melted butter1 1/2 cups Fresh blueberries1 Egg1/2 teaspoon Baking soda
Fluffiest Blueberry Pancakes
By lihui
2Person
20Minutes
507Calories
Fluffy pancake goodness. Blueberry pockets. Butter. Syrup. Super thick and fluffy blueberry pancakes! And do you know what? They are so good that they have permanently become our standard pancake recipe. These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
Ingredients
More butter for the pan
2 tablespoons White vinegar
3/4 cup Milk
1 cup Flour
1 tablespoons Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
2 tablespoons Melted butter
1 1/2 cups Fresh blueberries
1 Egg
1/2 teaspoon Baking soda
Method
01
Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
02
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
03
Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
04
Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
05
Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.
Fluffy pancake goodness. Blueberry pockets. Butter. Syrup. Super thick and fluffy blueberry pancakes! And do you know what? They are so good that they have permanently become our standard pancake recipe. These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
01
Information
Gradeeasy
Serving
2 servings
Calorie507 Kcal
Prep Time10 Mins
Cook Time10 Mins
Total Time20 Mins
02
Ingredients
More butter for the pan
2 tablespoons White vinegar
3/4 cup Milk
1 cup Flour
1 tablespoons Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
2 tablespoons Melted butter
1 1/2 cups Fresh blueberries
1 Egg
1/2 teaspoon Baking soda
03
Method
Step 1
Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Step 2
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
Step 3
Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
Step 4
Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
Step 5
Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.