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Preppy Kitchen

Fluffy Blueberry Pancakes

Tall, golden pancakes with a tender crumb and warm berries bursting in every bite. A quick buttermilk-style trick and a barely-mixed batter keep them light, while adding the blueberries on top keeps the batter from turning blue.

⏱ 35 min12 pancakesAmericanpancakesblueberrybreakfastbrunchamerican

Ingredients

  • 1½ cupsall-purpose flour · 180g
  • 3 tablespoonsgranulated sugar
  • 2 teaspoonsbaking powder
  • ¼ teaspoonbaking soda
  • ¾ teaspoonsalt
  • 1 cupwhole milk · 300ml
  • 1 tablespoonfresh lemon juice
  • 2large eggs
  • 4 tablespoonsunsalted butter · melted, plus more for cooking (56g)
  • 2 teaspoonsvanilla extract
  • 1 cupfresh or frozen blueberries · 158g

Steps

  1. 1

    In a medium bowl, whisk together the milk and lemon juice and let it sit for 5 minutes. Add the eggs, melted butter, and vanilla extract, and whisk until well combined.

  2. 2

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. 3

    Pour the wet mixture into the dry mixture and stir just until combined. A few lumps are fine and actually make fluffier pancakes, so don't stir it smooth.

  4. 4

    Heat a large nonstick pan or griddle over medium heat and lightly grease with butter. Working in batches, drop about ¼ cup of batter per pancake into the hot skillet.

  5. 5

    Sprinkle the top of each pancake with blueberries. Cook until the edges are set and lots of bubbles have formed on top, 3 to 4 minutes.

  6. 6

    Carefully flip and cook until golden brown and the centers feel springy when pressed, 1 to 2 minutes.

  7. 7

    Transfer to a plate and keep warm while you cook the rest. Butter the skillet for each new batch, wiping it clean occasionally if caramelized blueberry juices build up.

  8. 8

    Serve hot with butter and maple syrup.

Creator's notes

Sprinkling the blueberries onto the pancakes after they're on the griddle — rather than stirring them into the batter — keeps the batter from turning blue. Leaving a few lumps in the batter yields the fluffiest results, and medium heat gives an even golden crust.

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