Easy blueberry pancakes that turn out tender, light, and fluffy using a simple buttermilk substitute made from milk and vinegar or lemon juice. The acid reacts with baking soda to create the perfect rise without any special ingredients.
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Make milk mixture: In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, then set aside for five minutes. This mixture mimics buttermilk, which, when mixed with the baking soda later in the recipe, makes extra fluffy blueberry pancakes.
Mix dry ingredients: Meanwhile, whisk the flour, sugar, baking soda, and salt in a medium bowl.
Mix wet ingredients: Whisk the egg, vanilla, and almond extract into the milk.
Make the batter: Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well, then use a fork to stir until the mixture is smooth and no longer shows clumps of flour. It is okay if the batter has a few small lumps. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.
Add berries: If using fresh blueberries, fold them in. (For frozen blueberries, keep them to the side, as you will add them later.)
Prepare pan: Heat a large skillet (or use a griddle) over medium heat. The pan is ready if you splatter a little water onto its surface, and the water dances around and eventually evaporates.
Cook pancakes: Lightly brush the skillet with melted butter. Use a ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.
Flip pancakes: When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked through. Serve immediately with warm syrup, butter, and more berries.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or 350°F oven until warmed through.
Yes. Frozen blueberries work just as well as fresh blueberries in this recipe. You can add them directly to the batter without thawing.
You can substitute 1¼ cups buttermilk directly for the milk and vinegar mixture. Alternatively, use baking powder instead of baking soda—see the notes section for adjustments.
It's best to cook pancakes immediately after mixing. If you must prepare ahead, mix dry ingredients the night before and whisk wet ingredients separately just before cooking.
Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook the other side until golden brown.
Yes. Any non-dairy milk such as almond, oat, or soy milk works in this recipe. The vinegar or lemon juice will still create the buttermilk effect.
