That moment when you bite into a soft fluffy Blueberry Pancake and a warm blueberry bursts in your mouth……. My tip is to make them a little thicker and fluffier than plain pancakes so there’s plenty of space to fill them out with loads of blueberries!
Extra fluffy Blueberry Pancakes – worth waking up for!
Slightly crispy edges.
Golden surfaces.
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.
Simple ,right?
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, top with a pat of butter, douse them with maple syrup, 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……
If you’re making these today, I want to be you. – Nagi x
Health benefits of blueberries
Blueberries, like all berries, are packed with antioxidants and Vitamin C. They are often called a superfood for their many health-promoting benefits. Studies suggest blueberries may help improve skin, bone and circulation when eaten as part of a balanced, healthy diet.
They are also low in calories at only 57 calories per 100g/3.5 oz – so pig out on blueberries without fear! (OK … maybe in delicious pancake form that figure might go up a weeee little bit … 😂)
Extra Fluffy Blueberry Pancakes
Watch how to make it
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Extra Fluffy Blueberry Pancakes
Ingredients
- 1 1/2 cups (225g) blueberries , fresh or frozen (don't thaw) (Note 1)
- Butter for pan
Dry:
- 1 cup flour , plain / all purpose
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (aka bi carbonate soda/bi-carb) (Note 2)
- Pinch of salt
Wet:
- 1 egg
- 30g / 2 tbsp melted butter , unsalted
- 3/4 cup milk , any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar (Note 3)
Serving:
- Softened butter
- Maple syrup
Instructions
Pancake Batter
- Whisk Dry ingredients.
- Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
Cook
- 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.
Recipe Notes:
– 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!)
Nutrition Information:
Blueberries, blueberries, blueberries
In case you bought an entire tray of blueberries because they were on sale and you couldn’t resist… (oh wait, that’s me!)
And pancakes, pancakes, pancakes
Life of Dozer
He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂
Wow! These pancakes are so tasty, soft and full of flavour .
Will definitely be making these again!
The best blueberry pancake recipe I’ve tried! Can eat them without syrup. Added strawberries today 😋
Great pancakes!
Amazing blueberry pancakes. Best ever!
We went blueberry picking today, nine quarts! We decided to have breakfast for dinner and I made these pancakes. They are the BEST, ever!! I printed the recipe, because it is a keeper!! Thank you for sharing!
Yum! This recipe is so good – the part cakes taste amazing on their own
I’ve made these pancakes several times now and they always turn out beautifully! Compared to some other recipes this one is so straightforward and these pancakes always come together so quickly and easily, you simply can’t go wrong with them. Chef’s kiss!
I only had 3/4 cup of frozen blueberries but wanted to use this recipe, so I just topped up with 3/4 cup frozen raspberries and the pancakes still turned out delicious! I reckon I could use half the sugar next time and they would still be sweet enough, too.
Made this twice now and they are the best pancakes ever!
Ohhh the vinegar addition is new to me and it makes total sense – love this recipe. Perfect.
My gosh…truly the best blueberry pancakes ever! It didn’t hurt that I found some absolutely perfect blueberries on sale this week (fat, juicy, and sweet) – in this batter, it was almost like the pancakes were filled with jam. I followed the directions exactly, using one pan and keeping the first batch warm on a rack in the oven. Thanks for sharing this wonderful recipe!
Made this recipe and used spelt flour instead. I added frozen blueberries 🫐 on top of the batter after pouring into pan, allows blueberries to be distributed across the pancake. Pancakes 🥞 were nice and fluffy with blueberries in every bite! Great and simple recipe!
Found this recipe this morning and so glad I did! These were amazing, so delicious and tasty- 💯 recommend and will be making again.
These came out so good. Pleasantly surprised about the vinegar tip!
These were so good!! If you want 3+ blueberries in every bite, this is the recipe for you! We ate with some butter and homemade maple syrup. Will definitely make again.
Can the batter be made ahead, as in in day before and left in the fridge to cook the next day please?
Simply the best.
THE best blueberry pancake recipe!!
tried several different recipes over the last years and your recipe is so easy and quick, it’s my 3rd weekend in a row that i made them!
i love that most ingredients are either already on hand in my household or very easy to stock up and store for a longer period.
today i used all vegan ingredients and just ditched the egg completely without substitute and they were perfect!
fluffy, perfectly browned, yummy.
thanks for this recipe!
Hi Nagi! Love you and Dozer! You website is so much fun! I enjoy reading about you and dozer and your great recipes!
I brought up your website to find recipes for pancakes! Can’t wait to make them! Thank you!
Anne Kessler
Pancake noob here eating these for the first time and theeeyy are sooooogooooood. Some notes from my experience:
1. Don’t sub thick buttermilk for milk and vinegar with this particular recipe; I found it made the batter WAAAY too thick and unpourable. If you did this and found it’s too thick you can add splashes of milk until it’s a consistency you can spread around and no one will be the wiser.
2. I don’t know if my propane stove’s on crack or if it’s because I made the batter thicker than intended but even medium was too hot and cooking the pancakes through at that temp meant burning the sides. To fix this I turned the heat down to medium low, and cooked past the point where holes form on the surface to the point where in some spots the surface batter gained a glossy, translucent sheen. This’ll make them easier to flip if you’re making bigger pancakes (like me). And the long-cooked side barely got darker than golden brown!
Cheers everyone and thank you Nagi! Now I have to go finish the rest of my pancakes holy mackerel they’re so goodssjdjejhru3iehehej