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Fluffiest Blueberry Pancakes
By Lindsay Ostrom · pinchofyum.com
Makes 4–6 pancakes
20 min
Tender, tall pancakes made with buttermilk and studded with fresh blueberries, cooked until golden.
| prepHeat a nonstick pan over medium heat | |||
| 3/4 cup / 180 ml milk | Mix milk & vinegar, rest 1–2 min | Whisk wet into dry until just combined | Pour batter, top with blueberries, cook until bubbles & edges firm, flip 1–2 min |
| 2 tablespoons white vinegar | |||
| 1 cup / 125 g flour | Whisk dry ingredients together | ||
| 2 tablespoons / 25 g sugar | |||
| 1 teaspoon baking powder | |||
| 1/2 teaspoon baking soda | |||
| 1/2 teaspoon salt | |||
| 1 egg | |||
| 2 tablespoons / 30 g melted butter | |||
| 1+ cup fresh blueberries | Melt butter in pan over medium heat | ||
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