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!)
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Life of Dozer
He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂
These are excellent pancakes. I made them five weeks ago and my mom has requested them every weekend since. (I am also very smitten with them). They have officially become a weekend tradition!
Although I am now stuck with the pancake making job…they are worth it 🙂
I’m so glad they are a hit Emilie ❤️
My husband loves pancakes !!! I’ve tried several different recipes but none satisfied the king ! I didn’t have the blueberries but decided to make these anyway. Wow ! If you haven’t tried these you have to. Fluffy and delicious. My husband said don’t lose this recipe and throw out the others. I have regained my position as Queen ! Thank you Nagi, hugs to Dozer. Also thank you for your additional notes, for those of us that aren’t great cooks your notes are quite helpful.
You’re so welcome Betty, thanks for letting me know what you think!
I made these this morning and they were sooo good! Really easy, one bowl and tasted amazing, got so many complements! Thanks Nagi!
Yessss! This makes me so happy!
Made these for brunch for Australia Day, just perfect, so light and fluffy
Great stuff!
Hi, I just made these pancakes for dinner. They looked so good i could not help myself. I follwed the recipe exact and they came out lovely. I used frozen blueberries, I did not mix them into the batter but I put the blueberries directly into the scoop thus my batter did not turn blue. It looked like Nagi’s own in the pic.
Thanks again Nagi for another wonderful recipe. It is the first time I put baking soda and vinegar. Great addition to my pancake making.
Woah great tip Leisel!! I’m so happy you loved them!
I made these for breakfast and they were delicious! We are having a huge winter storm here in the States, and I have a recipetin weekend planned. Beef stew for dinner and your vanilla sponge cake for desert. My husband is ecstatic! I will let you know how it all turns out.
Woah that’s awesome!! Love to know how it goes – keep me updated Cheryl and stay warm!
I put comments in the specific recopies, but I wanted to tell you that I had so much fun making these! Except that I think I did the dished 5 times that day! Thanks again!
Made them with frozen lingonberries. Upped on milk and flour, and even with the modifications came out fluffy, delicious, the best pancakes I ever made 🙂
Woah that’s great to know Julia!!
I made these this morning and they were great. I have to do gluten free so I used 2/3 Buckwheat Flour (yes – it is gluten free in spite of the name) and 1/3 Sorghum Flour. I never added so many blueberries to blueberry pancakes but these are the way to go.
Thanks.
Awesome to know about the gluten free flour as I’m sure people will ask, thanks so much Lee!
Making the blueberry pancakes right now for breakkie….. looks so fluffly and so yum. Can’t wait to dig in
Family Verdict – the best fluffiest pancake ever. We love it Nagi. Thanks again
Wahooo!!! Great Jenn!
Not sure why but I had a few problems with these. Firstly the frozen blueberries I used made the batter go purple despite minimal stirring. Secondly despite refusing the blueberry content they were very hard to keep together and flip. I could also taste the baking powder.
Any input appreciated.
Hi Magda, I’m so sorry you didn’t have much luck with these! Can I ask what baking powder you used?
Hi Nagi
I used McKenzies
I add the blueberries to the top of the pancake after I flip it over, to cook the underside—tastes soo good! Barb