Easy Blueberry Pancakes

These delicious, thick, fluffy, and easy blueberry pancakes melt in your mouth and are bursting with fresh blueberries. 

 I made these for my daughter recently and she loved them! I found the recipe on Recipe Tin Eats and thought it was interesting that she used vinegar in the batter so I wanted to give it a try. These pancakes were super easy to make and turned out fluffy and delicious! I served them with fresh blueberries, maple syrup, strawberry sauce, and some twisted bacon.

Easy Blueberry Pancakes

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter, unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup, warmed
• Strawberry sauce, warmed

How to Make Easy Blueberry Pancakes

Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.

In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.

Add wet ingredients to the dry ingredients until just combined.

 Melt about 1 tsp butter in a large skillet over medium-high heat.

Dollop ¼ cup of batter into the skillet, quickly nudge into a circle, and scatter some fresh blueberries on top.

Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.

Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.

Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.

Easy Blueberry Pancakes

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Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 12 pancakes

Author: Pam - For the Love of Cooking / Original Recipe Tin Eats

Equipment

• Large skillet

Ingredients

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup warmed
• Strawberry sauce warmed

Instructions

• Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
• In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.
• Add wet ingredients to the dry ingredients until just combined.
• Melt about 1 tsp butter in a large skillet over medium-high heat.
• Dollop ¼ cup of batter into the skillet, quickly nudge into a circle then scatter some fresh blueberries on top.
• Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.
• Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.
• Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.

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