June 10, 2019
My new favorite pancakes
I think these pancakes win the prize for my new favorite pancakes.
They really shine when you leave the batter to rest in the fridge overnight, which allows the acidic buttermilk, baking powder, and baking soda to activate and make the pancakes extra fluffy. That’s the secret 🙂
Biting into the pancakes is like biting into a pillow with the surprise of juicy blueberries. The combination of fluffy dough and flavorful, in-season berries makes for a delicious breakfast.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Fluffiest Blueberry Pancakes.
- 3/4 cup of milk
- 2 tablespoons white balsamic vinegar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons white, granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- To make buttermilk, add the vinegar to the milk, and allow to sit for 5 minutes. In a large bowl, whisk together the egg, melted butter, and vanilla. Add in the flour, sugar, baking powder, baking soda, and salt, and whisk until just combined. Fold in 1/2 cup of the blueberries.
- Heat a teaspoon of avocado or coconut oil in a large skillet over medium-low heat. Add in about 1/2 cup of the batter per pancakes, and drop in a few more blueberries on the top. Flip pancakes once the edges form bubbles, about 1 minute. Cook pancakes for about 1-2 minutes on each side until golden brown. Serve fresh with maple syrup. Enjoy!
