Easy Blueberry Pancakes
- PREP 10min
- COOK 20min
- TOTAL 30min
These easy blueberry pancakes are tender, light, and fluffy. They’re not too sweet and are scented with vanilla, making them extra delicious. You can use fresh or frozen blueberries in our recipe. In the recipe’s first step, we mix milk and vinegar (or lemon juice), which mimics buttermilk. The acid reacts with baking soda, making our pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.
You Will Need
1 ½ cups (190g) all-purpose flour
1 to 2 tablespoons sugar, depending on preference
3/4 teaspoon baking soda, see notes for substituting baking powder
1/2 teaspoon of fine sea or table salt
1 ¼ cups (295ml) milk, dairy and non-dairy both will work
2 tablespoons white vinegar or fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
4 tablespoons unsalted butter, melted, plus more for skillet
1 cup blueberries, fresh or frozen, plus more for serving
Directions
In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, then set aside for five minutes. (This mixture mimics buttermilk, which, when mixed with the baking soda later in the recipe, makes extra fluffy blueberry pancakes.)
Meanwhile, whisk the flour, sugar, baking soda, and salt in a medium bowl.
Whisk the egg, vanilla, and almond extract into the milk.
Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps(it is important not to over-mix the batter). The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.
If using fresh blueberries, fold them in. (For frozen blueberries, keep them to the side, as you will add them later.)
Heat a large skillet (or use a griddle) over medium heat. The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.
Lightly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.
When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter, and more berries.
Storing
Store blueberry pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
To reheat them, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
Adam and Joanne's Tips
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder, like we do for these fluffy pancakes.
- Gluten-free blueberry pancakes: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Vegan/egg-free pancakes: Replace the eggs with homemade flax eggs.
- The nutrition facts provided below are estimates.