Fluffy Blueberry Pancakes
These Fluffy Blueberry Pancakes are perfectly soft and thick with juicy blueberries in every bite. Made with a quick homemade buttermilk substitute, they’re simple, satisfying, and ideal for weekend brunch or a cozy morning treat.
Ingredients
- ¾ cup milk
- 2 tbsp white vinegar
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 2 tbsp melted butter
- 1 + cup fresh blueberries
- Extra butter for the pan
Instructions
- Mix milk and vinegar. Let sit 1–2 minutes to create buttermilk.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Add egg, “buttermilk,” and melted butter. Stir until just combined.
- Heat skillet over medium heat. Add butter to coat.
- Scoop ⅓ cup batter per pancake. Top with blueberries.
- See full steps with tips & photos → https://mischacrossing.com/fluffy-blueberry-pancakes/
Notes
- For extra fluff, let the batter rest for 5–10 minutes before cooking.
- Swap white vinegar for lemon juice if preferred.
- You can use frozen blueberries—no need to thaw.
- Pancakes can be frozen and reheated in a toaster or skillet for busy mornings.