That moment when you bite into a soft fluffy Blueberry Pancake and a warm blueberry bursts in your mouth……. My tip is to make them a little thicker and fluffier than plain pancakes so there’s plenty of space to fill them out with loads of blueberries!
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, top with a pat of butter, douse them with maple syrup, 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……
If you’re making these today, I want to be you. – Nagi x
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 1/2 cups (225g) blueberries , fresh or frozen (don't thaw) (Note 1)
- Butter for pan
Dry:
- 1 cup 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
- 30g / 2 tbsp melted butter , unsalted
- 3/4 cup 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:
Blueberries, blueberries, blueberries
In case you bought an entire tray of blueberries because they were on sale and you couldn’t resist… (oh wait, that’s me!)
And pancakes, pancakes, pancakes
Life of Dozer
He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂
Paul goodwin says
She loved my/your Blueberry Pancakes. I winged a Blueberry Sauce . Blueberries , water, maple syrup lemon zest. It came together well.
Nagi says
Winning Paul!!
Rochelle says
Delicious pancake Nagi! My husband loved it very much. I placed the blueberries in my scoop and it worked!
Nagi says
Wahoo, thanks for the feedback Rochelle!
Kyra says
Does apple cider vinegar work?
Nagi says
Sure will Kyra, I hope you love them!
Sue Laue says
Nagi, my new favorite food blogger. Thank you!! These pancakes were yummy!! Unfortunately a week ago I made blueberry pancakes using a packaged “light” pancake mix that was probably a “few” years beyond “use by” date. They were as tough as hockey pucks and I couldn’t eat mine. My sweet husband ate his and said they were “okay”. Well I had to redeem myself. Your recipe restored my standing as a good cook. My husband said they were delicious. Being a chemical engineer he had to look up the chemical reaction between vinegar and baking soda. Determined the CO2 is the reason for the light fluffy batter.
FYI, my Dad was born in Sydney and called Australia God’s Country. Hi to Dozer!!
Jess says
I’ve made these about 10 times with banana instead, and they are amazing! 2 year old eats 2 big ones and 7 month old had his first little one today – was actually his first time eating egg too! Big gummy smile from him! Thank you again Nagi x
Nagi says
That’s so cute! I’m so glad they’re a hit!
Veena says
Hi Nagi,can I use bluberryfilling instead,if so how much would that be.
Michelle says
These pancakes came out so fluffy and yummy!! Whole family enjoyed them. Will be my go to receipe now!
Kathy says
I just made it for brekkie this morning. Frozen blueberries did bleed quite a bit so the presentation wasn’t the best. However, the consistency was great, and it tasted absolutely delicious, one of best pancake recipes I have got for sure. Looks like I have to make it every week now. Thank you, Nagi.
Dhay says
Thanks for the recipe.
Can i make it with dried blueberry?
Nagi says
As long as they tasted great Kathy! – N x
Kathleen D says
I normally don’t like thick pancakes and I use Nigella Lawson’s recipe but everything I have made of yours has been excellent so I made these this morning. Another great recipe from Nagi!
Nagi says
Wahoo! I’m so glad you tried them!
Emilie says
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 🙂
Nagi says
I’m so glad they are a hit Emilie ❤️
Betty Pinsky says
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.
Nagi says
You’re so welcome Betty, thanks for letting me know what you think!
Beth Rees says
I made these this morning and they were sooo good! Really easy, one bowl and tasted amazing, got so many complements! Thanks Nagi!
Nagi says
Yessss! This makes me so happy!
Lee-Ann Palm says
Made these for brunch for Australia Day, just perfect, so light and fluffy
Nagi says
Great stuff!
Leisel says
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.
Nagi says
Woah great tip Leisel!! I’m so happy you loved them!
Cheryl says
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.
Nagi says
Woah that’s awesome!! Love to know how it goes – keep me updated Cheryl and stay warm!
Cheryl says
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!
Julia says
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 🙂
Nagi says
Woah that’s great to know Julia!!
Lee says
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.
Nagi says
Awesome to know about the gluten free flour as I’m sure people will ask, thanks so much Lee!
Jenn says
Making the blueberry pancakes right now for breakkie….. looks so fluffly and so yum. Can’t wait to dig in
Jenn says
Family Verdict – the best fluffiest pancake ever. We love it Nagi. Thanks again
Nagi says
Wahooo!!! Great Jenn!
Magda says
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.
Nagi says
Hi Magda, I’m so sorry you didn’t have much luck with these! Can I ask what baking powder you used?
Magda says
Hi Nagi
I used McKenzies
Barb Hilton says
I add the blueberries to the top of the pancake after I flip it over, to cook the underside—tastes soo good! Barb
Beth says
I used wild blue berries and my batter turned blue too, could be the difference? Great recipe as always, Nagi
Richie says
It takes 34 pages to print this recipe.
Nagi says
Hi Richie, in the recipe box, press the print logo and it will only print the recipe, not the whole page ☺️
boysrus says
These were the best blueberry pancakes I have ever had…and I’ve made a lot of pancakes. lol
I’m on a GF diet and substituted King Arthur measure for measure and they were so fluffy and delicious. I used a lot less syrup because the blueberries made them so sweet. Thank you Nagi for your amazing recipes. We are blown away by them.
Nagi says
Awesome! Great to know about the GF option! ❤️