Blueberry pancakes are a breakfast favorite for many. They’re soft, fluffy, and filled with juicy blueberries that burst with flavor. If you’re looking to impress your family or simply want a delightful start to your day, these Extra Fluffy Blueberry Pancakes are the way to go. They are super easy to make and sure to put a smile on everyone’s face.
Why Make This Recipe
Making these Extra Fluffy Blueberry Pancakes gives you a taste of homemade goodness. They are not only delicious but also fun to prepare with your family or friends. The fluffy texture combined with the sweetness of blueberries makes them irresistible. Plus, you can customize them with your favorite toppings! Whether it’s a weekend treat or a quick weekday breakfast, these pancakes will brighten your morning.
How to Make Extra Fluffy Blueberry Pancakes
Ingredients
- 1 1/2 cups (225g) blueberries (fresh or frozen, don’t thaw Note 1)
- Butter for pan
- 1 cup flour (plain / all-purpose)
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (aka bicarbonate soda/bi-carb Note 2)
- Pinch of salt
- 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)
- Softened butter (for serving)
- Maple syrup (for serving)
Directions
Make the Pancake Batter: In a bowl, mix the flour, sugar, baking powder, baking soda, and salt together. In another bowl, whisk the egg, melted butter, milk, vanilla extract, and white vinegar. Combine both mixtures and gently fold in the blueberries. Be careful not to overmix.
Cook: Heat a non-stick skillet or griddle over medium heat. Add a little butter to grease the pan. Pour 1/4 cup of batter for each pancake into the pan. Cook until bubbles form on the top and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
Keep Warm & Serve: Place the pancakes on a plate and keep them warm in the oven while you cook the rest of the batter. Once done, stack the pancakes and serve with softened butter and maple syrup.
How to Serve Extra Fluffy Blueberry Pancakes
Serve your Extra Fluffy Blueberry Pancakes warm, stacked high, and generously topped with softened butter and a drizzle of maple syrup. You can also add extra blueberries or whipped cream if you like. These pancakes are perfect for a family breakfast or brunch with friends.
How to Store Extra Fluffy Blueberry Pancakes
If you have leftovers, let the pancakes cool completely and store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for later. Place layers of pancakes between sheets of parchment paper in a freezer-safe bag, and they’ll keep for about a month. To reheat, simply pop them in the toaster or microwave.
Tips to Make Extra Fluffy Blueberry Pancakes
- Don’t Overmix: Mix the batter just until combined. This keeps the pancakes fluffy.
- Use Fresh Ingredients: Using fresh eggs and milk can make a big difference in taste.
- Keep the Heat Moderate: If your pan is too hot, the pancakes can burn before cooking through. Medium heat works best.
Variation
You can easily customize these pancakes! Try adding chocolate chips for a sweet twist or mix in some lemon zest for a refreshing flavor. If you’re feeling adventurous, swap the blueberries for other fruits like strawberries or raspberries.
FAQs
Can I use frozen blueberries?
Yes, you can! Just make sure not to thaw them before adding them to the batter. This keeps them from turning the batter blue.
Can I make the batter ahead of time?
It’s best to use the batter freshly made for the fluffiest pancakes. However, you can prepare the dry ingredients ahead and mix them with wet ingredients just before cooking.
How can I make vegan pancakes?
You can make these pancakes vegan by using a flax egg instead of an egg, almond milk instead of regular milk, and coconut oil instead of melted butter.
Extra Fluffy Blueberry Pancakes
Ingredients
Pancake Batter
- 1.5 cups 1 1/2 cups (225g) blueberries (fresh or frozen, don’t thaw) Use fresh or frozen blueberries; do not thaw.
- 1 cup 1 cup flour (plain / all-purpose)
- 2 tbsp 2 tbsp white sugar
- 2 tsp 2 tsp baking powder
- 0.25 tsp 1/4 tsp baking soda (aka bicarbonate soda/bi-carb) Also known as bicarbonate soda.
- 1 pinch Pinch of salt
- 1 whole 1 egg
- 30 g 30g / 2 tbsp melted butter (unsalted)
- 0.75 cup 3/4 cup milk (any fat % or non-dairy)
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp white vinegar Used to activate the baking soda.
For Serving
- to taste Softened butter For serving.
- to taste Maple syrup For serving.
Instructions
Make the Pancake Batter
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the egg, melted butter, milk, vanilla extract, and white vinegar.
- Combine both mixtures and gently fold in the blueberries. Be careful not to overmix.
Cook
- Heat a non-stick skillet or griddle over medium heat.
- Add a little butter to grease the pan.
- Pour 1/4 cup of batter for each pancake into the pan.
- Cook until bubbles form on the top and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
Keep Warm & Serve
- Place the pancakes on a plate and keep them warm in the oven while you cook the rest of the batter.
- Once done, stack the pancakes and serve with softened butter and maple syrup.
