Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!

In our house, we love pancakes for breakfast! Confession: the kids ask for them more than I am willing to make them. Not because they are hard to make, but because they will often ask for pancakes before I’ve finished my first cup of coffee. Now, if their request is timed right, this is one pancake recipe that I love whipping up! I usually have blueberries in the freezer, so pulling these pancakes together is quick and easy!

This recipe has one unusual ingredient that you don’t see too often in pancakes: VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds “lift,” creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. It is often included in cakes and cookie batters, as it reacts with the baking soda giving those batters a “lift” as they bake. Don’t worry; you’ll never taste the vinegar. Only enough is used to create the reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

You can use either fresh or frozen blueberries. If you do use frozen blueberries, do not defrost them. Thawed blueberries tend to be on the soft side, and when you fold them into the batter, they won’t hold up, likely leaving you with purple pancakes. Also, with frozen blueberries, make sure that you are cooking the pancakes long enough to cook the batter all the way through. Frozen blueberries will cool down your batter, and sometimes the batter around the frozen blueberries takes a little longer to finish cooking.

The steps to makes these pancakes are pretty straightforward:

• In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
• In a separate bowl, combine the milk, eggs, vegetable oil, vinegar, and vanilla. Mix well and add to the dry ingredients. Mix just until the ingredients are combined; do not overmix. Next, gently fold in the blueberries. Allow the batter to rest for about 5 minutes to give the vinegar time to work.
• Meanwhile, preheat the griddle to 325° F. If you’re using a stovetop, start with your burner on medium and adjust as needed for a golden-brown pancake. Lightly butter the pan, if needed.
• Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the pancakes to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
• Serve warm with butter and maple syrup. Top with additional blueberries.