Ingredients

2 cups white all-purpose flour (unbleached)

2 tablespoons fine white sugar

2 teaspoons leavening powder

½ teaspoon alkaline baking soda

½ teaspoon granulated table salt

1 large chicken egg

3 tablespoons non-salted butter (liquefied and slightly cooled)

2 cups standard whole dairy milk

1 tablespoon fresh lemon juice (from one lemon)

1 cup fresh or rinsed-and-dried frozen blueberries

2 teaspoons neutral vegetable frying oil

Instructions

Step 1: Move an oven rack to the center position and preheat the oven to 200°F. Prepare a wire cooling rack over a baking sheet with a light coat of oil spray, then place it inside the warming oven.

Step 2: In a large measuring container, whisk the lemon juice into the whole milk. Set aside for a few minutes to let it thicken and create a buttermilk substitute.

Step 3: In a medium bowl, whisk together the flour, sugar, leavening powder, baking soda, and salt until well combined.

Step 4: Whisk the egg and the cooled, melted butter into the thickened milk mixture until fully integrated.

Step 5: Make a well in the center of the dry ingredients bowl. Pour in the liquid mixture and gently whisk until just combined, leaving a few small lumps to avoid overmixing.

Step 6: Heat a 12-inch nonstick skillet or flat griddle over medium heat for 3 to 5 minutes until hot. Add 1 teaspoon of vegetable oil and brush to coat the surface evenly.

Step 7: Scoop ¼ cup of batter onto the cooking surface for each pancake, usually three at a time. Scatter about 1 tablespoon of blueberries over each portion immediately.

Step 8: Cook until large bubbles appear and burst on the surface, about 1.5 to 2 minutes. Flip with a thin spatula and cook the other side until golden brown, about 1 to 1.5 minutes.

Step 9: Serve pancakes immediately or keep them warm on the prepared rack in the oven. Repeat with remaining batter, adding more oil as needed.

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter and leave small lumps intact.

Try adding a teaspoon of vanilla extract to the wet ingredients for added flavor.

Substitute frozen blueberries if fresh ones are out of season, but be sure to thaw and dry them first to prevent soggy batter.

Use a cast-iron skillet if available for even heat distribution and a better crust.

FAQs

Can I use regular milk instead of whole milk?

Yes, but whole milk provides a richer texture and better flavor. If using lower-fat milk, the pancakes might be slightly less tender.

How can I make these pancakes dairy-free?

Replace the whole milk with a plant-based milk (such as almond or oat) and substitute the butter with a dairy-free alternative. Use lemon juice as usual to curdle the milk substitute.