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. 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.
2. Mix Dry Ingredients:
   • In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
3. Combine Wet Ingredients:
   • To the milk mixture, add the melted butter and mix until well combined.
4. 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.
5. Add Blueberries:
   • Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
6. Rest the Batter:
   • Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
7. 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.
8. 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.
9. 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.