Fluffiest Blueberry Pancakes
User Reviews
5
12 reviews
Excellent
Fluffiest Blueberry Pancakes
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This recipe yields fluffy blueberry pancakes that achieve their texture by incorporating cornstarch and whisked egg whites. The batter's combination of all-purpose flour, buttermilk, and a hint of cinnamon complements the fresh blueberries, offering tender, soft pancakes with gentle sweetness and a light crumb. These pancakes are ideal for breakfast or brunch and can be kept warm on a wire rack while finishing the batch.
Description
Fluffiest Blueberry Pancakes are made with a combination of all-purpose flour, cornstarch, confectioners sugar, and baking powder to create a light, tender batter. Separating and whipping egg whites adds extra lift, while buttermilk contributes subtle tang and moisture. Blueberries are folded into the batter, delivering bursts of juicy sweetness in each bite. Cooking on a griddle with melted butter produces golden edges and moist centers. For serving, extra blueberries and maple syrup are suggested, along with butter. This recipe offers a detailed method for measuring dry ingredients correctly and handling the egg whites to maximize fluffiness. Pancakes can be kept warm on a wire rack or in a low oven, preventing sogginess as the batch finishes. An alternative option is to bake the batter in a sheet pan topped with blueberries to serve a crowd efficiently.
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Ingredients
BLUEBERRY PANCAKES
Dry ingredients
- 187 g all-purpose flour 1.5 cups
- 40 g confectioners sugar ⅓ cup (or 3 tbsp of regular sugar
- 75 g cornstarch ½ cup
- 4½ tsp baking powder
- ½ tsp salt sea salt
- OR
- 310 g pancake mix 1 batch (i.e. about 2 ⅓ cups, or waffle mix
Wet Ingredients
- 2 egg separated (if you have the time to whisk egg whites separately, large
- 1 ½ cups buttermilk or full cream milk + 1 tsp vinegar
- 58 g butter ¼ cup. I use unsalted, melted
- 1 tsp vanilla
- ½ tsp cinnamon
For making blueberry pancakes
- 2 blueberries washed and dried, dry pints
- butter for the griddle, melted, extra
To serve
- blueberries extra
- maple syrup
- butter
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
- Rest cooked pancakes on a wire rack to avoid sogginess while cooking additional pancakes.
- Keep pancakes covered and warm in a low oven, but avoid leaving them too long to prevent drying out.
- For large groups, bake pancakes in a half sheet pan sprinkled with blueberries for easier serving.
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
(10%)
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
12 reviews
Excellent
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