Prepare the Milk Mixture:
In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.
Mix Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
Combine Wet Ingredients:
To the milk mixture, add the melted butter and mix until well combined.
Incorporate Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.
Add Blueberries:
Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
Rest the Batter:
Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
Cook the Pancakes:
Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.
Flip and Cook:
When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
Serve:
Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.
Serving Suggestions
Serve with a dollop of whipped cream, fresh blueberries, and a drizzle of honey or maple syrup.
Pair with crispy bacon and scrambled eggs for a complete breakfast.
Cooking Tips
Resting the Batter: Allowing the batter to rest helps the pancakes to become fluffier.
Blueberry Placement: For an extra burst of blueberry flavor, sprinkle a few additional blueberries onto each pancake just after pouring the batter into the pan.
Pan Temperature: Ensure the pan is hot but not smoking, as a too-hot pan can cause the pancakes to burn on the outside while remaining undercooked inside.
Nutritional Benefits
Blueberries: Packed with antioxidants, vitamins C and K, and fiber, blueberries add a nutritious boost to these pancakes.
Calcium-Rich: The addition of milk provides calcium, essential for bone health.
Dietary Information
Vegetarian-Friendly: Contains no meat products.
Nut-Free: Safe for those with nut allergies, as there are no nuts in the recipe.
Nutritional Facts (per pancake, estimated)
Calories: 130
Protein: 3 g
Carbohydrates: 20 g
Fat: 5 g
Fiber: 1 g
Storage
Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.
Freezer: Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag for up to 2 months. Reheat directly from frozen in a toaster or oven.
Why You’ll Love This Recipe
Perfectly Fluffy: These pancakes are soft, light, and airy, with just the right amount of chew.
Bursting with Berries: Every bite is packed with juicy, sweet blueberries that add freshness and flavor.
Quick and Easy: A simple recipe that’s ready in under an hour, perfect for breakfast or brunch.
Conclusion
These Fluffy Blueberry Pancakes are a delightful way to start your morning, offering a balance of sweet, tart, and creamy flavors that are sure to satisfy. Whether enjoyed plain or with your favorite toppings, they are bound to become a breakfast favorite.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used, but do not thaw them beforehand to prevent bleeding into the batter.
Can I make the batter ahead of time?
The batter is best used fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.
Why does the milk need to curdle?
Adding vinegar or lemon juice to the milk creates a homemade buttermilk that adds tang and helps the pancakes rise.
Can I substitute the butter with oil?
Yes, but the batter may be slightly thinner, and the pancakes may not be as fluffy.
How do I make the pancakes thicker?
To make thicker pancakes, reduce the amount of milk slightly or increase the flour by a tablespoon.
Can I use a different fruit?
Yes, you can substitute blueberries with raspberries, chopped strawberries, or even chocolate chips.
What if I don’t have lemon zest?
You can skip the lemon zest or substitute it with a few drops of lemon extract.
Why are my pancakes not fluffy?
Overmixing the batter or cooking on too high heat can result in dense pancakes. Mix gently and cook on medium heat for the best results.
How do I keep pancakes warm?
Place cooked pancakes on a baking sheet in a low oven (around 90°C/200°F) until ready to serve.
Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure.
Enjoy your fluffy, golden pancakes with the vibrant taste of blueberries that make breakfast special!
