Recipe video above. I like to make my blueberry pancakes a little thicker and fluffier than plain pancakes because the blueberries kind of weighs the batter down. To do this, use baking soda (bi-carb) to make them rise plus a smidge of vinegar which gives the baking soda a kick start. Don't worry, you can't taste it! Use fresh or frozen blueberries (don't thaw).
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 (it will leave streaks). 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 in Australia, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through then 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 gives 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 vinegar4. Nutrition per pancake excluding toppings (because I cannot be held responsible for how much you use!)