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 Muffins – moist!
Pancakes, pancakes, 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!! 😂
The pancakes were the best I have ever made. Brilliant recipe. I wasn’t really a fan of the mushy hot blueberries but, they can always be sprinkled on top fresh! Thank you for finally giving me a great pancake recipe with excellent tips, such as not over mixing so they don’t become too rubbery.
Hello Nagi, thank you so much for your amazing recipes. You have inspired me so much, I don’t eat meat and I cook something delicious from your blog at least twice a week, something a little hard to find on other sites.
This morning I made these, and they turned out so oh-my-word-amazing that I did a little happy dance in my kitchen 😂 I made pancakes from my Jamie Oliver cookbook yesterday morning and they came out really bad, but that was probably partly due to me being a little inexperienced with making pancakes 😅 so this morning I wasn’t really hopeful, but was not very surprised when with first bite I had a huge smile on my face.
I live and work in China, will I be able to order your eagerly anticipated cookbook here?
Many thanks again, you’re doing a great job, 加油！
Excellent fluffiness. I used buttermilk (I keep frozen buttermilk cubes) and used SR flour as per your end notes. This was the best I’ve made and I’m pretty good at pancakes if you’ll forgive the self brag.
Followed this recipe to a ‘t’, used lemon juice instead of vinegar and they were absolutely fabulous! I will never be able to go back to the ones I was making before! One question – if you can’t finish them all, how well will they keep?
Can they be made ahead? And kept in the fridge? For how long if so?
Step 4: “Flip with confidence.” Love this. This ain’t no time to be a pansy. Pancakes are delicious. Another fantastic recipe, Nagi. Many thanks.
Nagi, You have outdone yourself again. I appreciate your explaining they are done when the center springs back. Before this recipe, mine always turned out like cardboard. So glad those days are over 😉
Absolutely delicious.
As always, thanks Nagi
These are a 5 out of 5! They sure were fluffy, and delicious. I added two tablespoons of ground flax to bump the nutrition a bit.
Hello! These look fantastic! I’ve tried and loved several of your recipes already. Thank you!!