Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180g)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup whole milk (300ml)
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 4 tablespoons unsalted butter, melted plus more for cooking (56g)
- 2 teaspoons vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (158g)
Instructions
- Prepare buttermilk mixture: In a medium bowl, whisk together the milk and lemon juice, then let it sit for 5 minutes to curdle and create homemade buttermilk. Add the eggs, melted butter, and vanilla extract, whisking until well combined.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt, making sure to evenly distribute all leavening agents and salt.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. A few lumps in the batter are okay and preferred for fluffier pancakes, so avoid overmixing.
- Heat skillet: Preheat a large nonstick pan or griddle over medium heat and lightly grease with butter to prevent sticking and add flavor.
- Cook pancakes: Using about ¼ cup of batter per pancake, drop the batter onto the hot skillet. Sprinkle blueberries evenly over the top of each pancake. Cook until the edges are set and bubbles form on the surface, approximately 3 to 4 minutes.
- Flip and finish cooking: Carefully flip each pancake once the bubbles have formed and cook for an additional 1 to 2 minutes until the pancakes are golden brown and springy to the touch.
- Keep warm and serve: Transfer cooked pancakes to a plate and keep warm while cooking remaining batches, adding butter to the skillet before each new batch and wiping the skillet as necessary. Serve hot with butter and maple syrup.
Notes
- Do not overmix the batter; lumps will help keep pancakes fluffy.
- Using fresh lemon juice and milk creates a homemade buttermilk that enhances flavor and texture.
- If using frozen blueberries, do not thaw before adding them to the batter to avoid excess moisture.
- Adjust the heat as needed to avoid burning pancakes while ensuring they cook through.
- Wiping the skillet occasionally will prevent blueberry residue from burning and creating bitterness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
