Blueberry Buttermilk Pancakes

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Fluffy buttermilk pancakes are my favorite weekend breakfast, what makes them even better is to add fruit to them. These fluffy blueberry buttermilk pancakes are the perfect lazy weekend summer breakfast. Fresh blueberries and lemon juice make these pancakes burst with summer flavor. I love fresh blueberries in the summer, especially in homemade pancakes. Serve topped with butter and maple or blueberry syrup.

I used fresh blueberries for this, although if they are not in season frozen blueberries will work well. You can use store bought buttermilk, but since I don’t usually keep buttermilk on hand I made a homemade buttermilk substitute instead. To make the buttermilk substitute, in a large measuring cup whisk regular milk and white distilled vinegar and let it sit for 5 minutes. The extra baking powder creates taller and fluffier pancakes, making them rise higher when cooked. Lemon juice is also added to the batter because the lemon juice brings out the blueberry flavor and pairs well with it.

Blueberry Buttermilk Pancakes

freshlyhomecooked

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Ingredients

  

• 2 cups milk
• 2 tablespoons white distilled vinegar
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup melted butter
• 2 large eggs
• 2 cups fresh blueberries

Instructions

 

• In a large measuring cup, whisk together milk and vinegar, let sit for 5 minutes. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Add milk mixture, lemon juice, melted butter and eggs to dry ingredients. Whisk until just combined, fold in blueberries.
• Heat a skillet or griddle over medium heat. Spray with non stick cooking spray. Ladle 1/4 cup batter onto hot skillet and cook until bubbles start to form. Flip and cook until other side is lightly browned.