Is there an alternative to blueberries I can use?

Definitely! May we recommend fresh raspberries or chocolate chips?

What can I substitute for buttermilk?

Just a bit of milk and vinegar will work instead. You can check out this post u003ca href=u0022https://pinchofyum.com/how-to-make-buttermilku0022u003ehereu003c/au003e for how to mix things up.

How do I know when to flip my pancakes?

When you start to see tiny bubbles coming to the surface of your pancake, this is a good time to flip 'em.

Fluffiest Blueberry Pancakes Recipe

Description

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

Ingredients

Scale

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

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Instructions

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.