Description
Blueberry pancakes bring morning magic to breakfast tables with their sweet, juicy charm. Fluffy golden discs studded with plump berries invite you to savor a delightful start to your day.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/4 cups (295ml) milk
- 1 cup blueberries, fresh or frozen
- 1 large egg
Wet Ingredients:
- 4 tablespoons unsalted butter, melted
- 2 tablespoons white vinegar or fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Dry Ingredients and Seasonings:
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea or table salt
- 1/2 tablespoon sugar
- 1/8 teaspoon almond extract (optional)
Serving:
- Syrup
- Butter
- Additional blueberries
Instructions
- Create a tangy buttermilk substitute by mixing milk and vinegar, allowing it to rest and curdle for 5 minutes at room temperature.
- In a separate mixing bowl, thoroughly combine all dry ingredients using a whisk, ensuring even distribution of flour, sugar, baking soda, and salt.
- Incorporate egg and flavor extracts into the buttermilk mixture, whisking until smooth and fully integrated.
- Craft a well in the center of the dry ingredients, then gently pour the liquid components, stirring with a fork until just combined. Adjust consistency by adding milk if the batter appears too thick.
- Delicately fold fresh blueberries into the batter, taking care not to overmix and crush the berries.
- Preheat a skillet or griddle to medium heat, testing readiness by sprinkling water droplets that quickly dance and evaporate.
- Lightly grease the cooking surface with melted butter. For frozen blueberries, reserve them to sprinkle on top of each pancake during cooking.
- Pour batter using a 1/4-cup measure, creating 4-inch circles. For frozen berries, scatter them onto the uncooked surface.
- Cook until edges dry and bubbles form on top, approximately 2 minutes. Flip and continue cooking for an additional 1-2 minutes until golden brown.
- Plate immediately, accompanying with warm syrup, butter, and extra blueberries for a delightful breakfast experience.
Notes
- Avoid overmixing the batter, which can develop gluten and lead to dense, chewy pancakes. Mix just until ingredients are combined for light, fluffy results.
- Gently fold fresh blueberries into batter to prevent color bleeding. For frozen berries, sprinkle on top of pancakes during cooking to maintain their shape and prevent sinking.
- Use medium heat to ensure even cooking. Too high, and pancakes burn outside while remaining raw inside; too low, and they become dry and pale.
- Swap all-purpose flour with gluten-free blend for celiac-friendly version. Replace dairy milk with almond or oat milk for lactose-free alternative. Use coconut oil instead of butter for vegan option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 328 kcal
- Sugar: 12 g
- Sodium: 338 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 52 mg