This easy recipe makes pancakes light and fluffy with crispy edges, topped with a tangy and sweet blueberry compote. You only need a few simple ingredients that you can find in your pantry. So what are you waiting for? Let’s make some pancakes!
Breakfast sometimes seems like a chore. There are many days I can make the same thing and the girls wouldn’t mind or care. Then all of a sudden they decide they want something else. Luckily, whenever they want pancakes, I have everything I need for this recipe!
Here’s a quick breakdown of what you will need for these pancakes:
- Flour: I use a combination of whole wheat and All-Purpose flour. You can do the same or use one or the either.
- Milk: Whole milk or skim milk work amazing. The combination of the lactic acid with the baking soda will help make your pancakes fluffier.
- White Vinegar: The acid in the vinegar helps make the pancakes extra fluffy and light.
- Egg: The egg adds structure, and makes the pancakes light and fluffy.
- Baking Soda and Baking Powder: Normally, you would only see baking powder in pancakes but since I want these to be extra fluffy, the baking soda is added in with the vinegar to create the fluffy pancakes.
- Butter: These are browned butter pancakes. As the butter melts on the pan over medium heat, it releases an extra sweet flavor while it browns. This helps the outer edges of the pancakes become crispy and add a little flavor to the pancakes.
To make the fluffy pancakes, it’s not just about the ingredients. It’s also about how you cook the pancakes. Here are a few tips to making sure your pancakes come out light and fluffy:
- Don’t overmix the batter. If you mix the batter too much, the gluten will bond tighter with other gluten protein leaving no room for bubbles resulting in dense and tough pancakes.
- Let the batter rest. I like to let it sit for 15 minutes so the wet ingredients soak in properly and the bubbles have a chance to form throughout.
- Wait to flip the pancake until you start seeing the bubbles form all over your pancakes. If you flip too early, the bubbles have not had a chance to release.
- Flip only once. Don’t get impatient and try to keep flipping a pancake in an effort to cook it faster. You’ll only ruin it. Once you’ve ladled the batter onto the pan, let the pancake cook, the bubbles form, and the edges crisp up.
So now that you are armed with the tips and tricks to make the perfect fluffy pancake, I can’t wait to see how yours turned out. Tag me on Instagram or Facebook with your creations.
Browned Butter Pancakes with Blueberry Compote
Ingredients
For the Pancake Batter:
- ¾ c milk
- 2 Tbsp white vinegar
- 1/2 c All-Purpose flour
- 1/2 c whole wheat flour
- 2 Tbsp white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 2 Tbsp butter, unsalted, melted
- 4 Tbsp butter, unsalted
For the Blueberry Compote:
- 2 c fresh blueberries, divided
- 1/4 c sugar
- 3 Tbsp water
- 2 tsp fresh squeezed lemon juice
Instructions
- Combine milk with vinegar in a large bowl and set aside for 5 minutes.
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk egg and butter into milk and vinegar mixture.
- Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Let rest for 15 minutes.
- While the batter is resting, make the blueberry compote.
- Combine 1 c of the blueberries, water, sugar and lemon juice in a small saucepan.
- Cook over medium heat for about 10 minutes. Add the rest of the blueberries and cook for 5 minutes more, stirring frequently.
- Heat a large skillet over medium heat and melt butter until browned.
- Scoop 1/3 c batter into skillet and cook until bubbles form all over the pancake, about 1-2 minutes.
- Flip pancake and cook about 1 minute on the other side.
- Repeat with the rest of the batter.
- To serve, pour warm blueberry compote over the pancakes and serve warm.
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