Fluffiest Blueberry Pancakes
Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 + cup fresh blueberries
- more butter for the pan
Steps
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Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
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Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
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Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
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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.
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Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| milk | 0.75 cup | - | - |
| white vinegar | 2 tablespoons | - | - |
| flour | 1 cup | - | - |
| sugar | 2 tablespoons | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 0.5 teaspoon | - | - |
| egg | 1 | - | - |
| melted butter | 2 tablespoons | - | - |
| + cup fresh blueberries | 1 | - | - |
| more butter for the pan | - | - | - |
*Estimated market prices, may vary by region
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