Ingredients

1 1/2 cups (225g) blueberries, fresh or frozen (do not thaw)

Butter for pan

1 cup plain/all-purpose flour

2 tbsp white sugar

2 tsp baking powder

1/4 tsp baking soda (bi carbonate soda/bi-carb)

Pinch of salt

1 egg

2 tbsp (30g) unsalted melted butter

3/4 cup milk (any fat percentage or non-dairy)

1 tsp vanilla extract

1 tsp white vinegar

Softened butter, for serving

Maple syrup, for serving

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 2: In a separate bowl, beat the egg, then add the melted butter, milk, vanilla extract, and white vinegar. Stir until just mixed.

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just incorporated; it’s okay if there are a few lumps. Carefully fold in the blueberries.

Step 4: Heat about 1 teaspoon of butter in a non-stick skillet over medium-high heat (use medium if your stove runs hot).

Step 5: Spoon a heaping 1/4 cup of batter into the skillet and quickly nudge it into a circle about 4 to 5 inches (10-12 cm) wide. Smaller pancakes will be thicker.

Step 6: Cook for about 1 1/2 minutes until bubbles appear on the surface and the underside is mostly golden brown.

Step 7: Flip the pancake confidently and cook for an additional 1 minute. The center should spring back when poked, and the underside should be golden.

Step 8: Transfer cooked pancakes to a wire rack and keep warm in a 100°C (200°F) oven in a single layer to prevent sogginess. Alternatively, cook pancakes using two pans and serve immediately.

Step 9: Repeat with the remaining batter, adding more butter to the pan as needed.

Step 10: Serve warm with softened butter and generous amounts of maple syrup.

Tips & Variations

Use frozen blueberries straight from the freezer to prevent the batter from turning blue and getting watery.

For extra fluffiness, don’t overmix the batter; lumps are fine.

You can substitute white vinegar with lemon juice for similar results.

Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.

For a dairy-free version, use a plant-based milk and dairy-free butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet over low heat to maintain fluffiness. You can also freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month; reheat from frozen in a toaster or oven.

FAQs

Can I use frozen blueberries in this recipe?

Yes, use frozen blueberries without thawing to prevent your batter from becoming watery and discolored. Fold them in gently right before cooking.