Fluffiest Blueberry Pancakes
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5.0
18 reviews
Excellent
Fluffiest Blueberry Pancakes
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Easy and delicious blueberry pancakes, bursting with sweet, juicy blueberries. Make them with a pre-made pancake mix or from scratch. They are fluffy and delicious either way! EASY - Great recipe for novice cooks. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
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Ingredients
BLUEBERRY PANCAKES
Dry ingredients
- 187 g AP flour 1.5 cups
- 40 g confectioner's sugar ⅓ cup (or 3 tbsp of regular sugar)
- 75 g cornstarch ½ cup
- 4½ tsp baking powder
- ½ tsp sea salt
- OR
- 310 g homemade pancake mix / waffle mix 1 batch (i.e. about 2 ⅓ cups)
Wet Ingredients
- 2 large eggs separated (if you have the time to whisk egg whites separately)
- 1 ½ cups buttermilk or full cream milk + 1 tsp vinegar
- 58 g melted butter ¼ cup. I use unsalted
- 1 tsp vanilla
- ½ tsp cinnamon
For making blueberry pancakes
- 2 dry pints of blueberries washed and dried
- Extra melted butter for the griddle
To serve
- Extra blueberries
- maple syrup
- butter
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Instructions
Blueberry Pancakes
Dry Ingredients
- Place all the dry ingredients in a large bowl and whisk to combine (make sure you don't have any lumps in the dry ingredients).
- If you’re using the homemade pancake mix - first shake the container well, and then measure out the correct amount of dry ingredients. And if you’re using cup measurements - use the spoon and level method to correctly measure out ingredients (i.e. spoon the dry ingredients into the measuring cup first, and then level with a knife or flat palette knife).
Wet ingredients
- If you're using separated eggs, place the egg whites in a clean, dry metal bowl. Whisk the egg whites until foamy, and soft peaks are formed. Set aside.
- Place all the other wet ingredients in a large pyrex jug or bowl. Whisk well until everything is well combined.
- If you're using whole eggs instead of separated eggs, you can add the whole eggs with the rest of the wet ingredients and whisk everything until well-mixed.
Blueberry pancakes
- Add ½ of the wet ingredients into the dry ingredients and gently mix to combine. Then add the rest, while continuing to mix.
- Mix enough to get a smooth batter. A few lumps are OK. Do not over-mix, as this will result in rubbery pancakes.
- If you whisked the egg whites separately, then add the egg whites next. Add half of the egg whites and gently fold it in. Then add the other half and gently fold that in as well. You do not have to completely mix in the egg whites. Bits of unmixed egg white foam make the pancakes even fluffier.
- Allow the pancake mix rest for about 5 minutes, while you preheat the griddle.
- Heat the griddle to medium - medium high heat. When it's hot, brush it with some melted butter.
- Pour about ½ cup of batter on to the hot griddle. Do not spread the batter. Take about a scant ¼ cup of blueberries and sprinkle them over the pancake batter. Let the pancakes cook for about 3 minutes, or until the edges are set and the bottom is golden brown.
- Carefully flip the pancake over, and cook for a further 3 - 4 minutes, until the other side is golden brown as well.
- Place cooked blueberry pancakes on a wire rack and cover with a cloth napkin until you've cooked all the pancakes. Keep them warm in a warm oven if needed.
- Serve with maple syrup, extra blueberries and butter.
Notes
- Leave cooked pancakes on a wire rack to prevent pancakes from getting soggy, while you cook the rest.
- Leave the pancakes covered with a cloth napkin in a warm oven. But don’t leave them in there for too long though, as this can make the pancakes dry out.
- The BEST way to make these pancakes for a crowd though is to make them in a half sheet pan! Just follow my sheet pan pancakes recipe here, and sprinkle blueberries all over the batter before baking it.
Nutrition Information
Show Details
Serving
1pancake
Calories
299kcal
(15%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
61mg
(20%)
Sodium
264mg
(11%)
Potassium
476mg
(14%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
375IU
(8%)
Vitamin C
11mg
(12%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 299kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 264mg | 11% |
| Potassium | 476mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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