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!! 😂
Made these for hubby since he had to shovel 6″ of snow; more coming.
The pancakes were the best I have ever made. Brilliant recipe. I wasn’t really a fan of the mushy hot blueberries but, they can always be sprinkled on top fresh! Thank you for finally giving me a great pancake recipe with excellent tips, such as not over mixing so they don’t become too rubbery.
Hello Nagi, thank you so much for your amazing recipes. You have inspired me so much, I don’t eat meat and I cook something delicious from your blog at least twice a week, something a little hard to find on other sites.
This morning I made these, and they turned out so oh-my-word-amazing that I did a little happy dance in my kitchen 😂 I made pancakes from my Jamie Oliver cookbook yesterday morning and they came out really bad, but that was probably partly due to me being a little inexperienced with making pancakes 😅 so this morning I wasn’t really hopeful, but was not very surprised when with first bite I had a huge smile on my face.
I live and work in China, will I be able to order your eagerly anticipated cookbook here?
Many thanks again, you’re doing a great job, 加油！
Excellent fluffiness. I used buttermilk (I keep frozen buttermilk cubes) and used SR flour as per your end notes. This was the best I’ve made and I’m pretty good at pancakes if you’ll forgive the self brag.
Frozen buttermilk cubes!! What a genius idea.
Followed this recipe to a ‘t’, used lemon juice instead of vinegar and they were absolutely fabulous! I will never be able to go back to the ones I was making before! One question – if you can’t finish them all, how well will they keep?
I’ve thrown them on a cookie sheet until frozen and then into a freezer bag until needed. I pop them in the toaster oven and it works out pretty well!
I found a recipe that said you can freeze a few stacked together (3-4) and wrap them in foil. All you need to do is defrost them and then microwave it to warm it up. You can try this with Nagi’s recipe?
Can they be made ahead? And kept in the fridge? For how long if so?
I’ve frozen the cooked pancakes then defrost slightly and put in toaster. Maybe an air fryer might work. I don’t have one…..yet.
Step 4: “Flip with confidence.” Love this. This ain’t no time to be a pansy. Pancakes are delicious. Another fantastic recipe, Nagi. Many thanks.
Nagi, You have outdone yourself again. I appreciate your explaining they are done when the center springs back. Before this recipe, mine always turned out like cardboard. So glad those days are over 😉
Absolutely delicious.
As always, thanks Nagi
These are a 5 out of 5! They sure were fluffy, and delicious. I added two tablespoons of ground flax to bump the nutrition a bit.
Thank you for that idea! I will try the same when I make these tomorrow.
Hello! These look fantastic! I’ve tried and loved several of your recipes already. Thank you!!
Made these last night. They were incredibly light and fluffy and just the right amount of sweetness IMO. Simply delicious! Left some pancakes to have for breakfast this morning. I heated them up using a sandwich press (adjusted the height so that it didn’t squash/flatten the pancakes). The pancakes were still light, fluffy and delicious! I used frozen blueberries but thawed them. After thawing, I drained the liquid. No blue pancakes this way 🙂 Kept the blueberry juice to make syrup. Thank you Nagi for this great recipe amongst many on your site.
I’ve never made better pancakes in my life …I’m going to try this recipe for waffles I can’t wait
Looked at a bunch of fluffy blueberry pancake recipes, so glad I chose this one…the pancakes were PERFECT! Plus, there’s only two of us and this made 6 perfectly sized pancakes, instead of 12-16 like so many other recipes.
While browsing your site and saw your breakfast strata and will be making it on Sunday when a friend joins us for football brunch… can’t wait!
I tried it and these pancakes were amazing. Just perfect. Followed the recipe exactly. Thank you for another restaurant quality recipe!
You’re so welcome Cindy!! N x
Pancakes are a weekend staple in our house, and I’ve tried a number of different recipes and variety of pancakes over the years. These just might be the best! I did make one small adjustment: grated lemon zest added to the dry ingredients and juice from the lemon instead of the vinegar. Amazing pancakes!
I had some structural integrity issues using frozen blueberries: the batter around the berries continued to thaw after the pancakes were cooked. Made it almost impossible to flip. Next time, I’d cook the pancakes separately and make a blueberry/maple syrup/butter sauce to pour over.
I’ve now made these with fresh blueberries and they were perfect!
Also, as there is no Recipetin banana pancake recipe (!), I’ll mention that I’ve also made these substituting the blueberries with a small ripe mashed banana. Also perfect!
I do halve the sugar and vanilla, but that’s just my preference.
This is my first time commenting on a recipe. I have used the same ‘fail safe’ pancake recipe for years and years. My son (chief pancake taster) and I decided to look for an alternative this morning and Wow! Lovely and soft with a gorgeous crispness along the edges – exactly as promised. The hack with the vinegar and baking soda is genius and I also love your instruction to ‘flip with confidence’. Will be using the recipe again and again. Thank you!!
Hi! I never usually review these types of recipes but I had to say these were perfect!! I love pancakes and making them but apparently I’m not very good at thatsince my mom commented that these pancakes were the first good pancakes i’ve ever made… haha.. Nevertheless they were so good! They were so fluffy and lovely, keep at it!!
OMG…One word.. Heaven
I made a blueberry orange syrup to top these mouthful of yumminess (honestly didn’t need) but I love blueberries so why not.. 2x the yummy
Sounds amazing Alicia!!! N x
Can you use frozen berries? Do I need to thaw it first?