Our Favorite Blueberry Pancakes

Our Favorite Blueberry Pancakes

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. You can use fresh or frozen blueberries in our recipe. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.

*We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Makes 4 servings, 2 pancakes each

You Will Need

Directions

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

NUTRITION PER SERVING: Serving Size 2 pancakes / Calories 393 / Total Fat 14.9g / Saturated Fat 8.7g / Cholesterol 84.7mg / Sodium 615.8mg / Total Carbohydrate 52.5g / Dietary Fiber 2.2g / Total Sugars 15.1g / Protein 12g
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/38552/blueberry-pancakes-recipe/