Fluffy Blueberry Pancakes Recipe

Fluffy Blueberry Pancakes Recipe

Ingredients

• • 270 g (1 cup + 2 tbsp) milk, room temperature

• • 10 g (2 tbsp) vinegar or lemon juice
  • 180 g (1 + 1/2 cups) all-purpose flour
  • 4 g (1 tsp) baking powder

• • 4 g (1/2 tsp) baking soda
  • 20 g (2 tbsp) sugar
  • 1/4 tsp salt

• • 40 g (3 tbsp) unsalted butter, melted (or substitute with vegetable oil)
  • 1/2 tsp vanilla extract
  • Zest of 1/2 lemon

• 125 g (1 cup) blueberries, fresh preferred

Directions

1. 1. 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.

1. 1. Mix Dry Ingredients:
      • In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
   2. Combine Wet Ingredients:
      • • To the milk mixture, add the melted butter and mix until well combined.

       

   3. 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.

1. 1. Add Blueberries:
      • Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
   2. Rest the Batter:
      • • Cover the bowl and let the batter rest for 10 minutes while you heat the pan.

       

   3. 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.

1. 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.
2. 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.