Description
These Extra Fluffy Blueberry Pancakes are light, airy, and packed with juicy blueberries, perfect for a delightful breakfast or brunch. Made with simple ingredients and cooked on the stovetop, these pancakes come out tender and golden, topped with melty butter and maple syrup for a sweet finish.
Ingredients
Scale
Blueberries
- 1 1/2 cups (225g) blueberries, fresh or frozen (do not thaw)
Batter
- 1 cup all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (bi-carb)
- Pinch of salt
- 1 egg
- 2 tbsp (30g) unsalted butter, melted
- 3/4 cup milk (any fat % or non-dairy)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For Cooking and Serving
- Butter for cooking
- Softened butter, for serving
- Maple syrup, for serving
Instructions
- Prepare Pancake Batter: In a large mixing bowl, whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt—until evenly combined. In a separate bowl, beat the egg, then mix in the melted butter, milk, vanilla extract, and white vinegar. Pour the wet ingredients into the dry and gently whisk until just combined; do not overmix. Fold in the blueberries carefully to avoid breaking them.
- Heat the Skillet: Place a non-stick skillet over medium-high heat (reduce to medium if your stove runs hot). Add about 1 teaspoon of butter and allow it to melt, coating the surface of the pan.
- Form Pancakes: Using a 1/4 cup measure, dollop a heaped amount of batter onto the skillet. Quickly nudge the batter into a circle approximately 10–12 cm (4–5 inches) in diameter. Remember, smaller pancakes will be thicker and fluffier.
- Cook First Side: Cook for about 1 and a half minutes until bubbles start to form on the surface and the underside is golden brown.
- Flip and Cook Second Side: Carefully flip the pancake with confidence. Cook for an additional 1 minute. Check the center by gently poking it—it should spring back indicating it is cooked through. The underside should also be a golden brown.
- Keep Pancakes Warm: Transfer the cooked pancakes to a wire rack placed in a preheated oven at 100°C (200°F) in a single layer to keep warm without becoming soggy. Alternatively, cook pancakes in two pans simultaneously to serve immediately without reheating.
- Repeat Cooking: Continue cooking the remaining batter, adding extra butter to the skillet as necessary to prevent sticking and to enhance flavor.
- Serve: Serve the pancakes hot with generous amounts of softened butter and maple syrup for a classic, delicious breakfast.
Notes
- Do not thaw frozen blueberries before adding to the batter to prevent discoloration and sogginess.
- Baking soda works with vinegar to make the pancakes extra fluffy by creating air bubbles.
- The addition of white vinegar helps tenderize the pancakes and activates the baking soda.
- Forming smaller pancakes results in thicker, fluffier stacks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: blueberry pancakes, fluffy pancakes, breakfast recipe, easy pancakes, stovetop pancakes
