That moment when you bite into a soft fluffy Blueberry Pancake and a warm blueberry bursts in your mouth…. Hands down, one of the greatest food experiences known to man kind!
Extra fluffy is the go here, and the secret is vinegar. You can’t taste it, but it activates the rising agent to give the pancakes extra lift. And don’t forget, blueberries are good for you!
Extra fluffy Blueberry Pancakes – worth waking up for!
Slightly crispy edges.
Golden surfaces.
Soft and fluffy on the inside, soaked through with maple syrup and melted butter.
And that moment when you bite into a warm blueberry and it bursts in your mouth…
It’s just a little bit of food heaven right there.
What you need for fluffy Blueberry Pancakes
Plain fluffy pancakes only require flour, baking powder, sugar, vanilla, milk and an egg.
But to make fluffy blueberry pancakes, we need to give the pancakes an extra rising boost because the blueberries kind of “weighs down” the batter a bit. Especially if you use frozen ones.
The Fluff Boosters we’re using here are baking soda and vinegar.
Baking soda (also known as bi carbonate soda) is basically baking powder on steroids – it’s about 3 times as strong. It’s sold alongside baking powder at the grocery store.
The vinegar activates the baking soda – gives it a kick start. Don’t worry, you can’t taste the vinegar! (PS Buttermilk has the same effect – but I always make these with milk and vinegar because I always have them and it’s cheaper).
How to make FLUFFY Blueberry Pancakes
Whisk dry ingredients (flour, baking powder and soda, salt and sugar). Add wet (butter, egg, milk, vanilla, vinegar). Mix, add blueberries, dollop, watch for bubbles, flip.
Simple ,right?
Yep. Dangerously so!
Can I make Blueberry Pancakes with frozen blueberries?
YES! Works perfectly. Do not thaw and minimise stirring (otherwise it bleeds and can discolour the batter).
Get two pans going. You got this!
To avoid the need to keep the blueberry pancakes warm in the oven, I like to get two pans going. But if you prefer to stick to the leisurely approach and use one pan, just keep the cooked ones warm in the oven on a rack (this stops the bottom of the pancakes from sweating and going soggy).
Do not stack them in the oven – you’ll squish the ones at the bottom!!!
Wait until you’re ready to serve, then stack them, douse them, rub your hands in anticipation before you plunge your knife in to be greeted with the sight of soft fluffy insides studded with warm, juicy blueberries……
And to think I was worried about missing all the blueberries when I cut into the stack for the photo below…. There’s plenty!!! 😂 – Nagi x
Blueberry recipes
In case you bought an entire tray of blueberries because they were on sale and you couldn’t resist… (oh wait, that’s me!)
- Blueberry Lemon Loaf
- Blueberry Muffins – moist!
- Blueberry Yogurt Cake with Lemon Glaze
- Blueberry Cheesecake Bars
Pancakes, pancakes, pancakes
- Pancakes
- Nutella Stuffed Pancakes
- Fluffy Ricotta Pancakes
- Giant Pancakes – to share!
- Pikelets – mini pancakes!
Health benefits of blueberries
Blueberries, like all berries, are packed with antioxidants and Vitamin C. They are often called a superfood for their many health-promoting benefits. Studies suggest blueberries may help improve skin, bone and circulation when eaten as part of a balanced, healthy diet.
They are also low in calories at only 57 calories per 100g/3.5 oz – so pig out on blueberries without fear! (OK … maybe in delicious pancake form that figure might go up a weeee little bit … 😂)
Extra Fluffy Blueberry Pancakes
Watch how to make it
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Extra Fluffy Blueberry Pancakes
Ingredients
- 1.5 cups (225g) blueberries, fresh or frozen (NOT thawed) (Note 1)
- Butter for pan
Dry:
- 1 cup (150g) flour , plain / all purpose
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (aka bi carbonate soda/bi-carb) (Note 2)
- Pinch of salt
Wet:
- 1 egg
- 2 tbsp (30g) melted butter , unsalted
- 3/4 cup (185ml) milk, any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar (Note 3)
Serving:
- Softened butter
- Maple syrup
Instructions
Pancake Batter
- Whisk Dry ingredients.
- Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
Cook
- Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
- Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5" wide (smaller = thicker). (Note 4)
- Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
- Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.
Keep warm & serve
- Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)
- Repeat with remaining batter, using extra butter as required.
- Serve with copious amounts of maple syrup and softened butter.
Recipe Notes:
- These are not too sweet because the assumption is that they're doused with maple syrup!
- Fluffy but not crazy thick. Too thick and it's too "bready". We want soft and fluffy!
- Do not leave batter sitting around - the rising power will dissipate.
- Can use 1 cup self rising flour instead of flour + baking powder (but still need baking soda)
- Can use 3/4 cup buttermilk instead of milk and vinegar 4. Nutrition per pancake excluding toppings (because I cannot be held responsible for how much you use!)
Nutrition Information:
Life of Dozer
He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂
I tried it and these pancakes were amazing. Just perfect. Followed the recipe exactly. Thank you for another restaurant quality recipe!
You’re so welcome Cindy!! N x
Pancakes are a weekend staple in our house, and I’ve tried a number of different recipes and variety of pancakes over the years. These just might be the best! I did make one small adjustment: grated lemon zest added to the dry ingredients and juice from the lemon instead of the vinegar. Amazing pancakes!
I had some structural integrity issues using frozen blueberries: the batter around the berries continued to thaw after the pancakes were cooked. Made it almost impossible to flip. Next time, I’d cook the pancakes separately and make a blueberry/maple syrup/butter sauce to pour over.
This is my first time commenting on a recipe. I have used the same ‘fail safe’ pancake recipe for years and years. My son (chief pancake taster) and I decided to look for an alternative this morning and Wow! Lovely and soft with a gorgeous crispness along the edges – exactly as promised. The hack with the vinegar and baking soda is genius and I also love your instruction to ‘flip with confidence’. Will be using the recipe again and again. Thank you!!
Hi! I never usually review these types of recipes but I had to say these were perfect!! I love pancakes and making them but apparently I’m not very good at thatsince my mom commented that these pancakes were the first good pancakes i’ve ever made… haha.. Nevertheless they were so good! They were so fluffy and lovely, keep at it!!
OMG…One word.. Heaven
I made a blueberry orange syrup to top these mouthful of yumminess (honestly didn’t need) but I love blueberries so why not.. 2x the yummy
Sounds amazing Alicia!!! N x
Can you use frozen berries? Do I need to thaw it first?
These were amazing! Halved the recipe and made two larger pancakes. Fabulous start to the weekend. Loved the handy trick with milk and vinegar instead of buttermilk. Thank you Nagi!
Made these a 2nd time today and added some bananas with the blueberries – yum!! Love this recipe
These are amazing!! Can you sub plain flour for wholemeal plain flour ?
Hi Irene, I would sub up to half of the plain flour – they will be slightly more dense. N x
I am amazed Never do I rate recipes Each taste bud is different, who am I to say something is bad I just don’t make it anymore. But these pancakes were beyond good. Followed recipe exactly easy no fuss delicious. Froze an extra batch for on the go breakfast. Thank you
These pancakes so fluffy and decadent. My 10 year old son said after trying it for the first time, “I have tried many pancakes before and these are, by far, the best of them all!” Thank you Nagi! You’re so popular in our house.
WOOT!! Nailed it Thelma! N x
I love how you always allow subs and take guessing out of it. I am danish and I am used to buttermilk, but the replacement is genius. I got hooked on your no raise dinner rolls. I am going to try more of your recipes. Thanks
NagI, what’s the best way to make a big batch and freeze part of it? Should I freeze the uncooked dough or make everything then freeze the pancakes?
Hi Yanny, you can’t freeze the uncooked batter as the rising agent is activated. You’re best to freeze the cooked pancakes instead. N x
Hi! Love all of your recipes! For these fluffy pancakes I don’t have milk, can I use half and half or almond milk?
First time making pancakes and so pleased to have chosen this recipe. Your instructions are so easy to follow, and these pancakes are delicious. Definitely making these again and looking at more of your recipes. Thank you!
Thanks so much for letting me know Virginia! N x
Doubled the batter was still loads of Blueberries in them all.
Can easily triple it and still have decent amount of Blueberries in each pancake without increasing Blueberry quantities.
Was nice, had it this morning from Breakfast
This is about my 5th time making this recipe. Still love it! Thinking of you all in Australia during this hard time. Prayers for strength and recovery.
Thanks so much Sue ❤️
Love the fluffiness and the taste of the pancakes, we all gobble up 4 big pieces each in no time this morning. Certainly a recipe to keep. Thanks Nagi.
You’re so welcome Yanny!