Blueberry Pancakes
Perfectly fluffy blueberry pancakes
Servings: 4 pancakes
Ingredients
- 1/2 cup blueberries
Dry Ingredients
- 1 1/4 cups all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
Wet Ingredients
- 1 cup whole milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp white vinegar
Instructions
- Combine the dry ingredients and mix well.
- In a separate bowl, combine the wet ingredients. Tip: make sure your butter is completely melted into liquid form. Partially melted butter will solidify quickly in cold milk, and you'll end up with too many chunks (some tiny chunks of butter is fine).
- Whisk together the wet and dry ingredients until just combined, do not over mix. Some chunks in the batter is fine. The consistency of the batter should be light & airy, and not too runny.
- Over medium low heat, ladle 1/3 cup of batter onto a non-stick skillet. I prefer cooking them without any oil or butter, but if you want those super crispy edges, add a little butter. Once the batter has spread out, add the blueberries on top. Flip over when the bottom is golden brown, or when there are lots of bubbles on top and the edges are browned. Total cooking time on both sides should be 2-3 minutes.
- Serve with a little extra butter and some maple syrup
