Favorite Blueberry Pancakes
It’s summer. In two days. Officially.
Which means:
it’s the best time of the year (fact based on personal preference)
it’s blueberry season
lazy blueberry-pancake-filled mornings commence now
GIVE ME ALL THE GOLDEN, BUTTERY, MAPLE SYRUP-DRENCHED, BLUEBERRY-BURSTING, CRISP, AND FLUFFY PANCAKES!!
You guys. You don’t even knowwwww. How good these blueberry pancakes are. Obviously, how could you know? That’s why I’m here. To tell you just how good.
These pancakes are light and fluffy and thick, but not so light and fluffy and thick that they taste like flavorless pockets of air. Oh no no no.
I like my pancakes somewhere in between flat, dense disks and fluffy AF clouds. Too flat, and the pancakes are basically just weird, crepe-like entities, and hello, we’re making pancakes, not crepes. Too fluffy, and they’re tasteless and bland and intimidating.
Just thick enough to generously sink your teeth into and have em melt in your mouth, all without compromising on flavor - that is where it’s at. And that’s where these blueberry pancakes are at.
These pancakes definitely ain’t rubbery and they most definitely ain’t bland.
Buttermilk (made on your own, by mixing milk and lemon juice) lends a richer flavor than plain milk does in our blueberry pancakes.
The perfect amount of sugar yields pancakes that are a tad sweet; sweet enough that they can be eaten plain, but not too sweet that maple syrup and bursting blueberries take the pancakes to cloying levels.
A combo of baking powder and baking soda gives the pancakes just the heft and height they need.
And melted butter, vanilla extract, and a touch of cinnamon add hints of alllll the good flavors.
And of course, the blueberries. Lots of them. Fresh ones. Thick, juicy ones that are tart and sweet and burst with hot juices when they hit your tongue. YUSSSSS.
And this is so important: fry the pancakes in a dab of butter. Nothing else will do. Cooking spray or oil will not compare. Trust me. The butter is where the magic is at, if you want those crispy edges and that deep golden crust and the richest flavor and those blissful undertones of butter in errrrry bite.
As mentioned in the title, these are my favorite blueberry pancakes. Not just my favorite blueberry pancakes, though. They’re my favorite pancakes ever. These pancakes just also happen to have pockets of fresh, delicious blueberries in them. Blueberries which are most welcome.
I’m generally a savory-breakfast type of girl. But I have a feeling I’ll be making an exception for these blueberry pancakes all summer long.
How could I not, what with their fluffy denseness and sweet tartness and syrup drenched, buttery crusted blissfulness.
Favorite blueberry pancakes - you is beautiful, wonderful things.
Favorite Blueberry Pancakes
Yield: about 6 large pancakes
3/4 cup + 1 tablespoon milk (whole milk preferable)
2 tablespoons lemon juice
3/4 cup packed flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Pinch of cinnamon, optional
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract
1 1/4 cups fresh blueberries
-Butter, for frying
1. Stir together the milk and lemon juice and let mixture sit for two minutes.
2. In a large bowl, stir together the dry ingredients.
3. Add in the egg, melted butter, vanilla extract, and milk and mix until smooth.
4. Heat skillet over medium heat and melt a dab of butter in the pan. Drop 1/4-1/3 cup of batter into skillet. Scatter some blueberries on top. Cook until bubbles form and the edges start to firm, then flip and cook until browned on the other side. Repeat with remaining batter.
