Our Favorite Blueberry Pancakes | Recipe Cart
These blueberry pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. Y
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Cooking tools:
- Griddle
- Skillet
- Pastry brush
- Measuring cup
- Mixing bowl
- Whisk
- Fork
- Spatula
- Stove
- Plate
Ingredients
- 1 1/2 cups (190 grams) all-purpose flour
- 1 to 2 tablespoons sugar, depending on preference
- 3/4 teaspoon baking soda, see notes for substituting baking powder
- 1/2 teaspoon of fine sea or table salt
- 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
- 2 tablespoons white vinegar or fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract, optional
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 cup blueberries, fresh or frozen, plus more for serving
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