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Home Breakfast

Extra Fluffy Blueberry Pancakes

By:Nagi
Published:18 Jan '19Updated:20 Mar '19
144 Comments
Recipe v Video v Dozer v

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!

Stack of Fluffy Blueberry Pancakes dripping with maple syrup and melted butter

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.

Stack of Fluffy Blueberry Pancakes cut to show how fluffy it is inside, dripping with maple syrup and melted butter

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 do you make Fluffy Blueberry Pancakes?

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).

How to make fluffy Blueberry Pancakes

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

Close up of cut Fluffy Blueberry Pancakes

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!

Overhead photo of a stack of Fluffy Blueberry Pancakes with maple syrup and butter

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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Stack of Fluffy Blueberry Pancakes dripping with maple syrup and melted butter

Extra Fluffy Blueberry Pancakes

Author: Nagi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Breakfast
4.95 from 55 votes
Servings6 pancakes
Tap or hover to scale
Print
  • 46
Recipe video above. Extra soft and fluffy Blueberry Pancakes! The secret is baking soda (also known as bi carbonate soda) and vinegar (which activates the baking soda). Don't worry, you can't taste it! Use fresh or frozen blueberries (not thawed). 

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:

1. Frozen blueberries - take straight out of freezer, do not thaw. Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir - they bleed into the batter (nobody wants blue pancakes!)
Blueberries come in 125g punnet here Down Under, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through them add them onto the stack.
Alternatives: Other small frozen or fresh berries, or chocolate or other chips!
2. Baking soda (aka bi carbonate soda) is 3 - 4 x as strong as baking powder (which is diluted baking soda). Adding a touch of this in addition to baking powder gifts these pancakes extra rise. If you don't have it, add an extra 1 tsp baking powder - rises just slightly less. 🙂
3. Vinegar - activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar)
4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!
General:
- 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:

Calories: 186cal (9%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 39mg (13%)Sodium: 107mg (5%)Potassium: 257mg (7%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 210IU (4%)Vitamin C: 3.2mg (4%)Calcium: 105mg (11%)Iron: 1.5mg (8%)
Keywords: Blueberry pancakes, Fluffy pancakes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂

Dozer the golden retriever dog thought all his Christmas' had come at once when blueberry pancakes fell on the floor

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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144 Comments

  1. Averil says

    December 11, 2022 at 1:51 pm

    5 stars
    Easy to cook, and super delicious. I used frozen berries which worked out great. Will be cooking again soon.

    Reply
  2. Joan says

    September 6, 2022 at 5:59 am

    The pancakes were delicious.

    Reply
  3. Eileen says

    June 21, 2022 at 1:51 am

    5 stars
    By far, the BEST pancakes I’ve ever eaten!

    Reply
  4. Asha says

    March 27, 2022 at 11:09 am

    Nagi, these are hands down, the best pancakes I have eaten in my life. The best way to eat lovely blueberries! Thank you for always creating delicious, reliable recipes. Every time I make something delicious, my family says ‘is this from RecipeTin?’ Xxxxxx

    Reply
    • Nagi says

      March 28, 2022 at 4:32 pm

      I’m happy you liked them Asha! N x

      Reply
  5. Satyam says

    February 6, 2022 at 8:34 pm

    5 stars
    I was never a fan of pancakes until I ate these. Cooked these up for the family today and something within me said Go Eat It!!! Oh my Goodness!!!! I ate most the pancakes lol
    Thank you Nagi. You’re my only go to chef for any kind of recipe. Lots of love xxx

    Reply
  6. Sue Laue says

    February 3, 2022 at 4:05 am

    Made these for hubby since he had to shovel 6″ of snow; more coming.

    Reply
  7. natasha says

    January 1, 2022 at 2:10 pm

    5 stars
    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.

    Reply
  8. Kirsty Huth says

    November 23, 2021 at 7:28 pm

    5 stars
    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!

    Reply
  9. Julia Ogden says

    October 3, 2021 at 10:48 am

    5 stars
    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.

    Reply
  10. Catherine says

    September 9, 2021 at 1:46 pm

    5 stars
    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?

    Reply
    • Nancy says

      January 31, 2022 at 4:31 am

      5 stars
      I’ve thrown them on a cookie sheet until frozen and then into a freezer bag until needed. I pop them in the toaster oven and it works out pretty well!

      Reply
    • Melysa says

      January 19, 2023 at 10:21 am

      I found a recipe that said you can freeze a few stacked together (3-4) and wrap them in foil. All you need to do is defrost them and then microwave it to warm it up. You can try this with Nagi’s recipe?

      Reply
  11. Magda says

    September 4, 2021 at 11:22 pm

    Can they be made ahead? And kept in the fridge? For how long if so?

    Reply
    • Sue Laue says

      February 3, 2022 at 4:03 am

      I’ve frozen the cooked pancakes then defrost slightly and put in toaster. Maybe an air fryer might work. I don’t have one…..yet.

      Reply
  12. Sheeba says

    July 18, 2021 at 9:39 pm

    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.

    Reply
  13. Katy says

    June 5, 2021 at 10:09 am

    5 stars
    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 😉

    Reply
  14. Joy says

    March 7, 2021 at 5:00 pm

    5 stars
    Absolutely delicious.
    As always, thanks Nagi

    Reply
  15. Lesley Chapman says

    March 6, 2021 at 1:55 am

    5 stars
    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.

    Reply
    • Christopher says

      March 6, 2022 at 7:25 am

      Thank you for that idea! I will try the same when I make these tomorrow.

      Reply
  16. Priya Shiva says

    February 17, 2021 at 5:46 pm

    Hello! These look fantastic! I’ve tried and loved several of your recipes already. Thank you!!

    Reply
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