There’s something about the smell of pancakes sizzling in butter that turns an ordinary morning into something special, especially when they’re made with farm-fresh blueberries. These homemade pancakes are the perfect combination of fluffy, golden, and just sweet enough.
You’ll need:
- 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
- 2 tablespoons melted butter
- 1+ cup fresh blueberries
To make:
Mix the milk and vinegar and let it sit for a minute or two. This simple trick gives you that tangy flavor and fluffy texture without needing store-bought buttermilk.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Crack the egg into the milk mixture and melted butter, and whisk until just combined. Don’t overmix—the batter should be thick and a little lumpy.
Heat a nonstick skillet over medium heat and melt a little butter in the pan (this is what gives the pancakes that irresistible golden edge). Pour in about 1/3 cup of batter per pancake and gently spread it into a circle.
Press a few fresh blueberries into each pancake. Cook until bubbles form on top and the edges appear set, then flip and cook for an additional 1–2 minutes.
Serve with butter, maple syrup, and a cold glass of milk.
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.
