Extra Fluffy Blueberry Pancakes
Light and fluffy blueberry pancakes that are easy to make and perfect for breakfast or brunch.
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.
Notes
These pancakes are perfect for a family breakfast or brunch. You can customize with toppings like extra blueberries or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later.