Super Fluffy Blueberry Pancakes
User Reviews
5
Super Fluffy Blueberry Pancakes
Description
The recipe mixes dry ingredients including flour, sugar, baking powder, baking soda, and salt. Wet ingredients like milk, cooled melted butter, vanilla extract, lemon juice, and egg are whisked separately before folding into the dry mix. Blueberries are gently folded in last to avoid breaking their shape and coloring the batter. The batter is rested briefly while heating a lightly buttered nonstick pan.
Cooking the pancakes over low to medium heat allows golden undersides to develop and bubbles to form on the surface before flipping. This method yields pancakes that are fluffy on the inside with a tender crumb and flecked with the moisture and subtle tartness of the blueberries.
The pancakes can be served with syrups, honey, fresh fruit, or yogurt. Using slightly thawed frozen blueberries helps keep them intact in the batter. The recipe advises against overmixing to prevent discoloration and maintain the fluffiness.
Ingredients
- 2 cups all-purpose flour or plain flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups milk
- ¼ cup butter melted
- 2 teaspoons vanilla extract pure
- 2 teaspoons lemon juice
- 1 large egg
- 1 ½ cups blueberries fresh or frozen, plus extra to serve
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay). Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
- If using frozen blueberries, thaw them slightly so they break apart easily before folding into the batter.
- Mix batter gently and avoid overmixing to maintain pancake fluffiness and to prevent the batter from turning bluish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 334mg | 14% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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