Blueberry Pancakes Recipe

I already have a Blueberry Pancake Recipe on the blog, but this one became my all time favorite. That’s why I named it as best blueberry pancake recipe. It is so fluffy on the inside, nice and crispy on the outside. Once you make these, you are probably going to be hooked.

Ingredients:

• 1+1/2 Cup whole milk
• 2 TBSP White vinegar OR equal parts lemon juice (for creating sour milk)
• 2+1/2 Cups flour
• 2 TBSP Avocado oil, or liquid oil of your  choice
• 2 eggs
• 1/4 cup of sugar
• 1/2 tsp Baking soda
• 1 TBSP baking powder
• 1 tsp Vanilla extract
• 1 cup blueberries
• 3 TBSP avocado oil to cook the pancakes (you can use your choice of liquid oil. However, the taste of pancakes fried in coconut oil is unforgettable).

Directions:

Place milk in a medium bowl. Add vinegar to the milk and gently mix. Set the bowl aside for the milk to sour. This process creates buttermilk like consistency, but a little thinner body of liquid. I like this method better than using buttermilk because vinegar will also tame down the baking soda.

In a smaller bowl mix flour, sugar, baking powder, and baking soda.

Take sour milk and crack two eggs into it. Add vanilla, avocado oil and give it a stir.

Add dry ingredients to wet ingredients. Using a mixer whisk everything together, making sure no clumps form. Add blueberries and gently mix them into the batter with a spoon. Let the batter rest for 3-4 minutes before cooking. The batter should be more so on a thicker side, rather than being runny. Once baking soda and baking powder activate, it will also become slightly porous. If the batter gets too thick, thin it with a tad bit of milk.

I asked you to allow 3 TBSP of coconut oil to be used for cooking. You can use more or less. It is totally up to you. I like my pancakes a little crispy on the outside, so, I use a little more oil in the process. Heat a large skillet on MEDIUM and melt the coconut oil. You will turn the heat down slightly during the process. It is important to do so, otherwise, the inside of the pancakes may not cook through and the outside will burn.

Using a large spoon place portions of pancake batter in the skillet. Spread the batter out a little so that you do not end up with too think of a pancake. You want the inside of the pancakes to cook through too. Cover the lid of the skillet and let the pancakes cook for about 2 minutes or until golden.

Line a plate with a paper towel to catch excess oil from under the pancakes. Flip the pancakes to the other side once the desired color is reached. Once flipped, do not cover the pancakes. The blueberries will burst under pressure and the oil will burn. Let the pancakes cook until the desired color reached, for about 2 more minutes.

You should have crispy, fluffy, blueberry heaven in your hands. Serve it with maple syrup, jam, honey, whipped cream or sour cream. Let your imagination do the work. 

Print Recipe

5 from 2 votes

Best Blueberry Pancake Recipe

I already have a Blueberry Pancake Recipe on the blog, but this one became my all time favorite. That’s why I named it as Best Blueberry Pancake Recipe. It is so fluffy on the inside, nice and crispy on the outside. Once you make these, you are probably going to be hooked.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American, Russian

Servings: 20

Author: Lola Elise

Ingredients

• 1-1/2 cup whole milk
• 2 TBSP white vinegar substitute with equal parts of lemon juice, if need be
• 1/4 cup granulated sugar
• 2 +1/2 cups flour
• 2 TBSP avocado oil or liquid oil of your choice
• 2 large eggs
• 1/2 tsp baking soda
• 1 TBSP baking powder
• 1 tsp vanilla extract
• 1 cup blueberries
• 3 TBSP avocado oil to cook the pancakes you can use your choice of liquid oil. However, the taste of pancakes fried in coconut oil is unforgettable.

Instructions

• Place milk in a medium bowl. Add vinegar to the milk and gently mix. Set the bowl aside for the milk to sour. This process creates butter milk like consistency, but a little thinner body of liquid. I like this method better than using buttermilk, because vinegar will also tame down the baking soda.
• In a smaller bowl mix flour, sugar, baking powder and baking soda.
• Take sour milk and crack two eggs into it. Add vanilla, avocado oil and give it a stir.
• Add dry ingredients to wet ingredients. Using a mixer whisk everything together, making sure no clumps form. Add blueberries and gently mix them in to the batter with a spoon. Let the batter rest for 3-4 minutes before cooking. The batter should be more so on a thicker side, rather than being runny. Once baking soda and baking powder activate, it will also become slightly porous. If the batter gets to thick, thin it with a tad bit of milk.
• I asked you allow 3 TBSP of coconut oil to be used for cooking. You can use more or less. It is totally up to you. I like my pancakes a little crispy on the outside, so, I use a little more oil in the process. Heat a large skillet on MEDIUM and melt the coconut oil. You will turn the heat down slightly during the process. It is important to do so, otherwise the inside of the pancakes may not cook through and the outside will burn.
• Using a large spoon place portions of pancake batter in the skillet. Spread the batter out a little so that you do not end up with too think of a pancake. You want the inside of the pancakes to cook through too. Cover the lid of the skillet and let the pancakes cook for about 2 minutes or until golden.
• Line a plate with a paper towel to catch excess oil from under the pancakes. Flip the pancakes to the other side once the desired color is reached. Once flipped, do not cover the pancakes. The blueberries will burst under pressure and the oil will burn. Let the pancakes cook until the desired color reached, for about 2 more minutes.