Extra Fluffy Blueberry Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 pancakes
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Calories
186 kcal
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Course
Breakfast
Extra Fluffy Blueberry Pancakes
Description
The Extra Fluffy Blueberry Pancakes recipe features a batter of plain flour, sugar, baking powder, baking soda, and a pinch of salt mixed with wet ingredients including egg, melted butter, milk, vanilla, and white vinegar. Incorporating blueberries directly into the batter and cooking the pancakes in butter produces tender cakes with lightly crisp edges. The vinegar activates the baking soda, creating additional rise for the fluffiest texture.
Cooking involves heating small rounds of batter in a pan until bubbles appear and the underside is golden before flipping to finish. Keeping pancakes warm in a low oven prevents sogginess and allows for even serving. This recipe is a good choice for a weekend breakfast where a tender, fluffy pancake is preferred over a denser, bread-like texture.
Serve the pancakes stacked with softened butter and maple syrup for a classic presentation. Frozen blueberries can be used straight from the freezer without thawing to prevent bleeding into the batter, and alternatives like other berries or chocolate chips may work as well. Due to the nature of the leavening, the batter should be cooked soon after mixing to retain rise.
Ingredients
- 1 1/2 cups (225g) blueberries , fresh or frozen (don't thaw) (Note 1)
- butter for pan
Dry:
- 1 cup 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 salt
Wet:
- 1 egg
- 30g / 2 tbsp butter unsalted, melted
- 3/4 cup milk , any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar (Note 3)
Serving:
- butter softened
- 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
- Use frozen blueberries directly without thawing to avoid color bleeding; break them up gently before folding in.
- Baking soda enhances rise when paired with vinegar, but can be substituted with extra baking powder if unavailable.
- Cook pancakes promptly after making batter to maintain fluffiness due to leavening activity.
- Adjust pancake size for desired thickness; smaller pancakes are thicker and fluffier.
- Variations include using other small berries or chocolate chips instead of blueberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186cal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 107mg | 4% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 105mg | 11% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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