Fluffy Blueberry Pancakes

Thick, restaurant-style blueberry pancakes ready in 20 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8

Calories: 210

Blueberries: Fresh are best, but frozen work too (don't thaw them!).
The "Science" Liquid (Buttermilk): The photo shows Milk + Vinegar. Why? Because mixing 1 cup of milk with 1 tablespoon of vinegar creates a homemade Buttermilk substitute! This acid is what reacts with the baking soda to create fluffy pancakes.
Flour: All-Purpose flour is the base.
Leavening Trio: Baking Powder, Baking Soda, and Egg provide the lift.
Flavor Boosters: Sugar, Melted Butter, and a splash of Vanilla Extract (as shown in the photo) for that bakery aroma.
Pinch of Salt: To balance the sweetness.

Step 1: Mix Dry & Wet
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate jug, whisk the buttermilk, egg, and melted butter.
Step 2: Fold Gently
Pour the wet ingredients into the dry. Use a spatula to fold them together just until combined. Stop mixing even if you see small lumps of flour! Lumps are good; overmixing is bad.
Step 3: The Cook
Heat a non-stick skillet over medium-low heat. Grease lightly with butter. Scoop 1/3 cup of batter per pancake. Dot the top with blueberries.
Step 4: Flip & Serve
Cook until bubbles appear on the surface and the edges look set (about 2-3 minutes). Flip gently and cook for another minute until golden brown. Serve warm with maple syrup.

Nutrition Facts (per serving):
| Carbs: 28g | Protein: 6g | Fat: 8g