That moment when you bite into a soft fluffy Blueberry Pancake and a warm blueberry bursts in your mouth…. Hands down, one of the greatest food experiences known to man kind!
Extra fluffy is the go here, and the secret is vinegar. You can’t taste it, but it activates the rising agent to give the pancakes extra lift. And don’t forget, blueberries are good for you!
Extra fluffy Blueberry Pancakes – worth waking up for!
Slightly crispy edges.
Soft and fluffy on the inside, soaked through with maple syrup and melted butter.
And that moment when you bite into a warm blueberry and it bursts in your mouth…
It’s just a little bit of food heaven right there.
What you need for fluffy Blueberry Pancakes
Plain fluffy pancakes only require flour, baking powder, sugar, vanilla, milk and an egg.
But to make fluffy blueberry pancakes, we need to give the pancakes an extra rising boost because the blueberries kind of “weighs down” the batter a bit. Especially if you use frozen ones.
The Fluff Boosters we’re using here are baking soda and vinegar.
Baking soda (also known as bi carbonate soda) is basically baking powder on steroids – it’s about 3 times as strong. It’s sold alongside baking powder at the grocery store.
The vinegar activates the baking soda – gives it a kick start. Don’t worry, you can’t taste the vinegar! (PS Buttermilk has the same effect – but I always make these with milk and vinegar because I always have them and it’s cheaper).
How to make FLUFFY Blueberry Pancakes
Whisk dry ingredients (flour, baking powder and soda, salt and sugar). Add wet (butter, egg, milk, vanilla, vinegar). Mix, add blueberries, dollop, watch for bubbles, flip.
Yep. Dangerously so!
Can I make Blueberry Pancakes with frozen blueberries?
YES! Works perfectly. Do not thaw and minimise stirring (otherwise it bleeds and can discolour the batter).
Get two pans going. You got this!
To avoid the need to keep the blueberry pancakes warm in the oven, I like to get two pans going. But if you prefer to stick to the leisurely approach and use one pan, just keep the cooked ones warm in the oven on a rack (this stops the bottom of the pancakes from sweating and going soggy).
Do not stack them in the oven – you’ll squish the ones at the bottom!!!
Wait until you’re ready to serve, then stack them, douse them, rub your hands in anticipation before you plunge your knife in to be greeted with the sight of soft fluffy insides studded with warm, juicy blueberries……
And to think I was worried about missing all the blueberries when I cut into the stack for the photo below…. There’s plenty!!! – Nagi x
Extra Fluffy Blueberry Pancakes
Watch how to make it
Extra Fluffy Blueberry Pancakes
Recipe video above. Extra soft and fluffy Blueberry Pancakes! The secret is baking soda (also known as bi carbonate soda) and vinegar (which activates the baking soda). Don’t worry, you can’t taste it! Use fresh or frozen blueberries (not thawed).
- 1.5 cups (225g) blueberries, fresh or frozen ((NOT thawed) (Note 1))
- Butter for pan
- 1 cup (150g) flour (, plain / all purpose)
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda ((aka bi carbonate soda) (Note 2))
- Pinch of salt
- 1 egg
- 2 tbsp (30g) melted butter (, unsalted)
- 3/4 cup (185ml) milk, any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar ((Note 3))
- Softened butter
- Maple syrup
- Whisk Dry ingredients.
- Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
- 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.
1. Frozen blueberries – take straight out of freezer, do not thaw. Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir – they bleed into the batter (nobody wants blue pancakes!)
Blueberries come in 125g punnet here Down Under, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through them add them onto the stack.
Alternatives: Other small frozen or fresh berries, or chocolate or other chips!
2. Baking soda (aka bi carbonate soda) is 3 – 4 x as strong as baking powder (which is diluted baking soda). Adding a touch of this in addition to baking powder gifts these pancakes extra rise. If you don’t have it, add an extra 1 tsp baking powder – rises just slightly less.
3. Vinegar – activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar)
4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!
– These are not too sweet because the assumption is that they’re doused with maple syrup!
– Fluffy but not crazy thick. Too thick and it’s too “bready”. We want soft and fluffy!
– Do not leave batter sitting around – the rising power will dissipate.
– Can use 1 cup self rising flour instead of flour + baking powder (but still need baking soda)
– Can use 3/4 cup buttermilk instead of milk and vinegar
4. Nutrition per pancake excluding toppings (because I cannot be held responsible for how much you use!)
Life of Dozer
He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!!