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Ingredients
Scale
- 8 tablespoons unsalted butter divided
- 1 tablespoon white vinegar
- 1 cup + 3 tablespoons whole milk at room temperature
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1–1/4 cups flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch optional
- Frozen wild blueberries or fresh blueberries
- Syrup
Instructions
- Melt 5 tablespoons of butter in the microwave and let it cool to room temperature.
- Pour vinegar into a measuring cup and add milk to reach the 1-1/4 cup line. Stir and let sit for 5 minutes to curdle slightly. Whisk in the egg and vanilla until smooth.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cornstarch.
- Combine the milk mixture and melted butter with the dry ingredients, mix gently for no more than 30 seconds, and let the batter rest for 10 minutes.
- Heat a skillet over medium heat or preheat an electric griddle to 300°F and grease with 3 tablespoons of butter.
- Scoop 1/4 cup of batter onto the griddle, spreading gently if needed, and immediately top with blueberries. Cook until bubbles form and then flip to cook the other side until golden brown.
- Clean the pan, add more butter, and repeat until all batter is used; serve warm with syrup.
Notes
Make sure the milk and egg are at room temperature to prevent the butter from clumping.
Keep pancakes warm by placing them on a plate in a low-temperature oven while cooking the rest.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg