Blueberry Pancakes with fresh blueberries is a must make breakfast recipe. Double the batch to have extras to freeze for later.
(minus 1 tablespoon)
white vinegar or lemon juice
(can use butter or other oil)
Place the flour, salt, cinnamon, and baking powder into a large bowl and set aside.
In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes.
Mix the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until fully combined.
Let pancake batter rest for 5 minutes once mixed so the baking powder can fully activate.
Once the batter is ready to cook, heat a skillet with a little coconut oil or butter.
Place 1/3 cup of pancake batter onto the pan and top with a few blueberries.
Gently flip the pancake once ready and cook until both sides are browned.
you can use buttermilk if you have it on hand, otherwise, use the buttermilk substitute.
to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
if you don't want to add maple syrup into the mix you can use your preferred sweetener.
frozen blueberries will work in this recipe, just use the same amount as you would fresh. add flavor additions like fresh citrus zest, lemon or orange works well.
keep cooked pancakes warm in the oven while you're making the rest - we keep them warm in our oven at 250 degrees F.