It’s blueberry season! Which only means there’s a lot we can do with fresh, plump blueberries these few months. I’d like to introduce a classic breakfast favourite – blueberry pancakes. This is the blueberry version of my previous recipe, “The Fluffiest Pancakes Ever“.
The key in not letting the blueberries “bleed” is to ensure you pat them dry first. When the first side of your pancake starts to bubble a little, drop the berries onto the pancake. Wait for a few seconds, then flip. This way, your pancake doesn’t “bleed” with blueberry juice all over.
Take note: whenever you add wet ingredients to your pancakes, increase the amount of dry ingredients (i.e. flour). You always want to balance out the mixture to ensure your batter rises, obtaining fluffy pancakes.
It's blueberry season! This is the blueberry version of my previous recipe, "The Fluffiest Pancakes Ever". Feel free to use either frozen or fresh blueberries. Just make sure you pat dry the blueberries before setting them onto your half-cooked pancakes.
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all-purpose flour
- 2 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3 tbsp butter melted (2 for the wet mixture, 1 for greasing the pan)
- A handful of blueberries pat dry
Combine the milk and vinegar in a measuring cup and allow the mixture to sit and "turn sour" for at least five minutes. You will see the milk curdle after awhile - that's fine, this is what you get when you purchase buttermilk in stores anyway.
Combine all the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large mixing bowl. Set aside.
Then, in a smaller mixing bowl, pour the sour milk mixture in. Break the egg into the mixture, and pour 2/3 of the melted butter in as well. Whisk immediately to combine the wet ingredients.
Pour the wet ingredients mixture into the large bowl of dry ingredients (i.e. flour mixture). Whisk the mixture together gently until most visible lumps are gone (do not overmix as you want to preserve keep the mixture light and "bubbly"). This will be your pancake batter. Set aside.
In a medium-heated pan, grease the pan evenly with a paper towel dipped in the remaining 1/3 melted butter mixture. Ladle about 1/4 cup of the batter into one side of the pan and spread the batter into a circle using the base of the ladle. Do this twice. You should be able to fit about two pancakes in the pan. If not, just cook one at a time.
Wait about 10 seconds for one side of the pancake to be done, and drop the blueberries in when the pancake starts to bubble a little.
Then, wait for a few seconds and flip to the other side; alternatively when you see larger bubbles forming, do the flip. Wait for another 10-15 seconds for the other side to cook. Then place the cooked pancake(s) on a serving plate lined with a paper towel.
Serve pancakes warm with maple syrup. Add more blueberries on top if you like.