Fluffiest Blueberry Pancakes

Makes 2-6 Pancakes: Serving 2 | 10 min Prep | 10 min Cook

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg

Texture: For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk.

Dairy Free: Use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.

• 2 tablespoons melted butter
• 1+ cup fresh blueberries
• more butter for the pan

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM!