These pancakes are a favourite among kids and super simple to make for a weekend breakfast with the family.
Chances are you already have everything on hand to make these (you don’t even need buttermilk!). Just serve with butter and maple syrup and you’re good to go. As a side, serve crisp bacon, which makes a super salty and sweet combo.
Makes 17 4-inch pancakes
- 2 cups milk
- 1 tablespoon lemon juice
- 2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Vegetable oil
- Stir together milk and lemon juice in a medium bowl and let sit for 10 minutes. (This is a quick cheat for making buttermilk)
- Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Add egg and melted butter to milk mixture. Whisk until well combined then pour over flour mixture. Gently stir until the batter is just combined, but still lumpy. Gently stir in blueberries.
- Brush a large nonstick frying pan with oil and heat over medium heat for 2 minutes.
- Ladle batter into frying pan to form pancakes. Cook until bubbles appear on the surface, and the bottom is slightly golden. Flip pancakes and cook the other side, about 1 minute.
- To keep cooked pancakes warm while making the rest, heat oven to the lowest setting (usually 200 °F) and place the cooked pancakes on a baking sheet in the oven to keep toasty warm!
- I like using vegetable oil to cook my pancakes rather than butter because butter will burn when heated for too long over medium heat.
- You can stir in the blueberries, or you can add them individually to the pancake just after you pour the batter into the frying pan.
- For a pancake to turn out perfect, your pan should be properly heated. It will take your pan 2-3 minutes to heat properly over medium heat before you add a pancake. As the pancakes cook, adjust the heat if needed.
Recipe developed by Kary Osmond for Produce Made Simple.