Sunday Blueberry Pancakes

Posted by Monique Rodriquez on

These delicious golden brown fluffy blueberry pancakes are good enough for breakfast, brunch or dinner! I promise your family will not complain about having these timeless pancakes any time of the day.  Serve with a small side herb salad and dinner is served.  This recipe serves 2 (4-6 pancakes)

INGREDIENTS:

How To: 

  1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
  2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving it golden brown crust).
  4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
  5. Serve with butter and maple syrup or plain.

    Texture: For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk

    Toppings: Mix creme fraiche with blueberries, or ricotta cheese with blueberries or just a mix of berries.  

    Adapted from Pinch of Yum