Stack of Fluffy Blueberry Pancakes dripping with maple syrup and melted butter
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4.86 from 28 votes

Extra Fluffy Blueberry Pancakes

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). 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Keyword: Blueberry pancakes, Fluffy pancakes
Servings: 6 pancakes
Calories: 186kcal
Author: Nagi

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.

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

Calories: 186kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 107mg | Potassium: 257mg | Fiber: 1g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 3.2mg | Calcium: 105mg | Iron: 1.5mg