Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
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.
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
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
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 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
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
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
Carefully flip and cook until golden brown and the centers feel springy when pressed, 1 to 2 minutes.
- 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
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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