Extra Fluffy Blueberry Pancakes
These extra-fluffy blueberry pancakes are light, tender, and bursting with juicy blueberries. A perfect breakfast treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups blueberries fresh or frozen (don't thaw)
- 1 cup flour plain / all purpose
- 2 tbsp white sugar
- 2 tsp baking powder
- 0.25 tsp baking soda aka bi carbonate soda/bi-carb
- 0.04 pinch salt
- 1 egg
- 30 g melted butter unsalted
- 0.75 cup milk any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar
Instructions
Preparation Steps
- Whisk dry ingredients together in a large bowl.
- Add wet ingredients to the dry mixture and whisk until just incorporated. Stir through blueberries gently.
- Melt about 1 tsp butter in a non-stick skillet over medium-high heat.
- Dollop a heaped 1/4 cup of batter into the skillet and quickly nudge into a circle about 10–12 cm wide.
- Cook for 1.5 minutes until bubbles appear and underside is golden brown.
- Flip and cook another minute until the center springs back when poked and both sides are golden.
- Transfer cooked pancakes to a wire rack and keep warm in a 100°C oven while cooking remaining batter.
- Repeat with remaining batter, adding more butter as needed.
- Serve hot with maple syrup and softened butter.
Notes
For best results, use fresh or frozen (unthawed) blueberries. The vinegar helps activate the baking soda for extra fluffiness—don’t worry, it won’t taste sour.