Looking to make the perfect blueberry pancakes, complete with a golden-brown crust and fluffiness for days? Check out this delicious blueberry pancake recipe.
Ingredients
- 1 tablespoon lemon juice from 1 lemon
- 2 cups whole milk
- 2 cups unbleached all-purpose flour 10 ounces
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries or frozen blueberries rinsed and dried
Instructions
- First and foremost, just a little tip — if you’re not making each pancake to order, heat the oven to 200 degrees Fahrenheit and put them on a wire rack on a baking sheet is your best bet to keep them warm until you serve them. That’s warm enough to keep them hot and ready to serve without overcooking them.
- Additionally, if you have buttermilk, it works just like the lemon juice and milk because both are acidic. It’ll change the taste, however, a bit, so keep that in mind when you’re making this. You won’t have that subtle, citrus bite.
- You’ll also want to make sure you preheat your skillet or griddle before you pour the batter on it. This will allow the first pancake, and each one after, to develop an even golden brown.
- Last helpful hint — once you pour the batter, wait at least a minute or so to flip it. If not, you’ll have a mess. When it’s ready to flip, you’ll notice bubbles appearing from the leavening agent in the batter.
Notes
You can keep finished pancakes on a wire rack in a 200°F oven while you finish the rest of the batch.
Tried this recipe?Let us know how it was!