The Best Fluffiest Blueberry Pancakes Ever Food

THE BEST, FLUFFIEST BLUEBERRY PANCAKES EVER!

Steps:

• Take all of your dry ingredients and sift them together well.
• In a small cup, combine the cream, water, yogurt, vanilla, cooled melted butter and beaten egg.
• Make a well in the dry ingredients and pour the liquid ingredients into the well.
• Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.
• To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.
• Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked. This is a thick batter so the bubbles are not the most important sign of "flip time".

THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!

Steps:

• In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
• In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
• Let the mixture sit for 5 minutes at room temperature.
• After 5 minutes whisk or mix again.
• Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

THE FLUFFIEST PANCAKES YOU WILL EVER HAVE

Steps:

• Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube.
• Combine flour, baking powder, sugar, and salt in a bowl.
• In a separate bowl beat 2 eggs with melted butter until creamy.
• Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.).
• Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter.
• Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded.
• After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious.
• ENJOY! ;).

THE BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
• In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
• After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
• Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
• Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
• For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
• I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
• Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
• Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.