The perfect breakfast, rain or shine! We have been testing pancake recipes for as long as we can remember, but this one is definitely our favorite! This recipe works with any toppings or ingredients you like — chocolate chips, bananas, strawberries & more!
One of the best parts of this recipe is that it works perfectly with gluten free flour as well!
If you like a thick, fluffy pancake with a golden brown crisp, keep reading for the recipe & instructions below!
Ingredients:
(Dry)
-1 cup flour (or gluten free flour)
-2 tbsp sugar
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
(Wet)
-3/4 cup milk
-2 tbsp white vinegar
-2 tbsp melted butter (+ more butter for the pan!)
-1 large egg
-And finally, a bunch of freshly washed blueberries!
Instructions:
1. Heat a nonstick pan over low/medium heat. We find pancakes work best when you cook them a little lower and slower!
2. Combine your milk and vinegar in a small bowl and stir together. Let this sit for a few minutes, as this will create your buttermilk.
3. Whisk the dry ingredients together, then add the wet and whisk until smooth. Be careful not to over-mix, we just want the ingredients to be combined.
4. Melt a small dab of butter in your pan –this is absolutely essential for that golden brown outside that we love!!! Once melted, pour about 1/3 cup of batter onto the pan. Add as many blueberries as you like! Once little bubbles form on top, flip and cook an additional 1-2 minutes.
5. Remove from heat, top with a little additional butter, syrup or powdered sugar!
6. Enjoy!!! Share with your family, friends, or someone you love!
Please see below for additional photos of the steps to create this delicious morning treat!
Dry and wet ingredients ready to go! We love to pre-measure all our ingredients before cooking to make sure we don’t make any mistakes!!
Time to combine egg & homemade buttermilk.
Almost time to flip! Be sure to not let your pan get too hot!
Sometimes, a heavy pour of syrup is all your need!
Enjoy!
We hope you love this recipe as much as we do!
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