The secret to this fluffy homemade blueberry pancake recipe is milk and vinegar. By letting the two ingredients sit together to create “buttermilk,” you’ll end up with soft, airy pancakes no one will be able to resist.

Can I Freeze These Blueberry Pancakes?

Absolutely! To Freeze, first let the pancakes cool completely. Then, layer your pancakes between sheets of parchment paper and place them in a freezer bag. These pancakes will keep for up to two months in the freezer.

Blueberry Pancakes

---

• Author: Alekka Sweeney
• Yield: Serves 4-6 1x

Print Recipe

Description

Your dream pancakes await!

---

Ingredients

Scale 1x2x3x

• 3/4 cup milk
• 2 tbsp white vinegar
• 1 cup flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 tbsp melted butter
• 1+ cup fresh blueberries
• More butter for the pan

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan.
4. 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.
5. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
6. Serve with butter and maple syrup.

Recipe by Alekka Sweeney
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.