Description
These Extra Fluffy Blueberry Pancakes are delightfully thick, airy, and bursting with fresh or frozen blueberries. Perfect for a weekend breakfast, they combine a simple batter enhanced by baking soda and vinegar for extra fluffiness. Serve them warm with softened butter and maple syrup for a classic, comforting start to your day.
Ingredients
Scale
Fruit
- 1 1/2 cups (225g) blueberries, fresh or frozen (do not thaw)
Batter
- 1 cup plain/all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (bi carbonate soda/bi-carb)
- Pinch of salt
- 1 egg
- 30g / 2 tbsp unsalted melted butter
- 3/4 cup milk (any fat percentage or non-dairy)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For Cooking & Serving
- Butter for pan
- Softened butter (for serving)
- Maple syrup (for serving)
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, white sugar, baking powder, baking soda, and a pinch of salt ensuring they are well combined. In a separate bowl, beat the egg, then add the melted unsalted butter, milk, vanilla extract, and white vinegar. Mix the wet ingredients thoroughly.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter light. Fold in the blueberries carefully, ensuring they are evenly distributed without breaking them.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add a small amount of butter to coat the surface. Allow it to melt and sizzle but not burn.
- Cook the pancakes: Pour roughly 1/4 cup of batter per pancake into the pan. Cook each pancake for about 2-3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for an additional 2 minutes or until cooked through and golden brown.
- Serve warm: Remove the pancakes from the pan and keep them warm. Serve immediately with softened butter and a generous drizzle of maple syrup for best taste.
Notes
- Use baking soda along with vinegar to help the pancakes become extra fluffy despite the weight of the blueberries.
- Fresh or frozen blueberries can be used, but do not thaw frozen blueberries to prevent the batter from becoming too watery.
- The combination of baking powder and baking soda ensures a good rise and light texture.
- For best results, cook pancakes on medium heat to avoid burning before the inside is cooked.
- Ensure not to overmix the batter to keep pancakes tender and fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 186 kcal
- Sugar: 8 g
- Sodium: 107 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 39 mg
