a balanced plate with room for dessert

Blueberry Pancakes

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I’m not a huge fan of pancakes, but I have one exception – made from scratch blueberry pancakes. Not plain, not chocolate chip, not pumpkin, not any other flavor you can imagine. Blueberry. Only blueberry.

So, here you go – from scratch blueberry pancakes that couldn’t be easier to make. Trust me, I wouldn’t spend time making breakfast if it took a long time. I don’t have enough patience or energy in the morning to cook up anything complicated.

Blueberry Pancakes
makes 10
adapted from

3/4 cup milk
2 tablespoons cider vinegar or white vinegar
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons butter or margarine, melted
1 pint fresh blueberries, washed and dried
cooking spray

  1. Combine milk with vinegar in a large bowl and let sit for 5 minutes to “sour”.
  2. Meanwhile, whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl and set aside.
  3. Whisk egg and butter into soured milk.
  4. Pour the dry ingredients into the wet ingredients and whisk until lumps are just gone.
  5. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and immediately sprinkle some blueberries onto the pancake. I used about 4 – 7 per pancake.
  6. Cook until bubbles appear on the surface of the pancake. Flip with a spatula and cook until browned on the other side.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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