Description
Cloud-like blueberry pancakes with a light, tender crumb and bursts of juicy blueberries. Made with a buttermilk substitute, whole fruit, and golden edges from a cast iron griddle. Perfect for a vibrant morning treat.
Ingredients
- 3/4 cup milk (whole milk recommended)
- 2 tbsp white vinegar
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg (room temperature)
- 2 tbsp melted butter (clarified preferred)
- 1+ cup fresh blueberries (freezer-chilled)
- Butter for pan
Instructions
- Mix milk and vinegar in a bowl until fizzy. Let stand 2-3 minutes.
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Beat egg in a bowl until frothy. Add melted butter and buttermilk mixture; whisk to combine.
- Pour wet ingredients into dry ingredients. Gently stir until just moistened (lumps are okay).
- Preheat nonstick pan or cast iron griddle to 325°F (medium heat). Use butter for even coverage.
- Portion 1/3-cup batter per pancake. Spread to 3-inch diameter.
- Cook 2-3 minutes until bubbles form and edges firm. Flip and cook 1-2 minutes for golden underside.
- Repeat with remaining batter, adjusting heat as needed.
Notes
- Freeze blueberries briefly for firmer placement in batter.
- Use a nonstick pan to reduce butter quantity.
- Room-temperature ingredients ensure smooth mixing.
- Cast iron griddle provides consistent heat for golden edges.