fluffy blueberry pancakes!

Fluffy Blueberry Pancakes Recipe

Ingredients:

• 1 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 large egg

• 1 1/4 cups buttermilk (or 1 cup regular milk with 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)

• 1 teaspoon vanilla extract

• 2 tablespoons melted butter (plus extra for greasing the pan)

• 1 cup fresh or frozen blueberries

• Optional: powdered sugar and maple syrup for serving

Instructions:

1. Prepare the dry ingredients:

   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix the wet ingredients:

   • In a separate bowl, whisk the egg, buttermilk, and vanilla extract together.

   • Stir in the melted butter until well combined.

3. Combine the wet and dry ingredients:

   • Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula. Be careful not to overmix! The batter should still be a bit lumpy—that’s what helps make the pancakes fluffy.

4. Add the blueberries:

   • Gently fold the blueberries into the batter. If you’re using frozen blueberries, do not thaw them to prevent the batter from turning blue.

5. Cook the pancakes:

   • Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

   • Pour about 1/4 cup of pancake batter onto the skillet for each pancake.

   • Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.

   • Flip and cook for another 1-2 minutes, or until golden brown and cooked through.

6. Serve:

   • Stack your pancakes on a plate and serve warm with butter, maple syrup, or a dusting of powdered sugar.

Q&A

Q: Can I use frozen blueberries?
A: Yes! You can use frozen blueberries, just don’t thaw them. Adding them frozen helps prevent the pancakes from turning blue and keeps them from getting soggy.

Q: Can I use regular milk instead of buttermilk?
A: Absolutely! If you don’t have buttermilk, you can substitute it with regular milk and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using it, and it will work just fine.

Q: What if my pancakes are too thick?
A: If the batter is too thick, you can add a splash of milk to thin it out. Just add a little at a time and stir until you reach your desired consistency.

Q: How do I keep pancakes warm?
A: If you’re making a large batch, you can keep the pancakes warm by placing them on a baking sheet in a single layer and putting them in an oven preheated to 200°F (about 90°C) until you’re ready to serve.

Q: Can I make the pancakes ahead of time?
A: Yes, you can make them ahead! Just cook them, let them cool, and then store them in an airtight container in the fridge for up to 2 days. Reheat them in the microwave or on a skillet before serving.

Q: Can I make these pancakes gluten-free?
A: Yes! You can use a 1:1 gluten-free flour blend to make these pancakes gluten-free. Just be sure the blend you use contains xanthan gum, or add about 1/4 teaspoon for better texture.