The Best Buttermilk Blueberry Pancakes (video)
The most delicious and fluffy buttermilk blueberry pancakes with homemade buttermilk and loads of juicy blueberries!
Ingredients
- ¾ cup whole milk
- 2 tablespoons white vinegar
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ - 1 cup fresh blueberries
Instructions
- Combine the milk and vinegar and let it stand for 5 minutes, allowing milk to “sour”. Once soured, whisk together milk, egg, butter, and vanilla in a large mixing bowl.
- Combine the flour, sugar, baking powder and soda, and salt. Whisk into batter until no clumps remain. For thinner batter consistency, adjust by adding a few tablespoons of milk. Fold in blueberries.
- Let the batter stand for about 5 minutes prior to using. This will allow the baking powder, baking soda and vinegar to start reacting, giving you fluffier pancakes. Preheat to medium heat a pancake griddle or large frying pan, sprayed with nonstick spray.
- Make pancakes - the size is up to your discretion. Cook for 1 ½ to 2 minutes on the first side, until the edges start turning golden brown and air bubbles break the surface. Turn and cook on the other side until golden brown.
- Serve the pancakes hot with maple syrup and salted butter.
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Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 622mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg