Description
Soft, thick, and tender blueberry pancakes made with a simple batter and a secret ingredient for extra fluff. Perfect for slow weekend mornings or special family breakfasts.
Ingredients
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
1 large egg
3/4 cup milk
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/2 cups fresh or frozen blueberries
Butter for cooking
Maple syrup for serving
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Add egg, milk, melted butter, vanilla extract, and vinegar. Whisk gently until just combined. Do not overmix.
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Fold in the blueberries carefully.
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Heat a non-stick skillet over medium heat and melt a small amount of butter.
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Scoop 1/4 cup of batter per pancake onto the skillet.
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Cook until bubbles form on the surface and edges look set, about 1–2 minutes.
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Flip and cook another 1–2 minutes until golden brown and cooked through.
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Serve warm with butter and maple syrup.
Notes
Store cooled pancakes in the refrigerator for up to 3 days in an airtight container.
Freeze for up to 2 months with parchment between layers.
Reheat in a toaster or skillet for best texture.
Do not overmix batter to keep pancakes fluffy.
Cook immediately after mixing for maximum rise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings (about 10–12 pancakes)
- Calories: 320 per serving
- Sugar: 12g
- Fat: 11g