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!! 😂
I made these this morning and they were great. I have to do gluten free so I used 2/3 Buckwheat Flour (yes – it is gluten free in spite of the name) and 1/3 Sorghum Flour. I never added so many blueberries to blueberry pancakes but these are the way to go.
Thanks.
Awesome to know about the gluten free flour as I’m sure people will ask, thanks so much Lee!
Making the blueberry pancakes right now for breakkie….. looks so fluffly and so yum. Can’t wait to dig in
Family Verdict – the best fluffiest pancake ever. We love it Nagi. Thanks again
Wahooo!!! Great Jenn!
Not sure why but I had a few problems with these. Firstly the frozen blueberries I used made the batter go purple despite minimal stirring. Secondly despite refusing the blueberry content they were very hard to keep together and flip. I could also taste the baking powder.
Any input appreciated.
Hi Magda, I’m so sorry you didn’t have much luck with these! Can I ask what baking powder you used?
Hi Nagi
I used McKenzies
I add the blueberries to the top of the pancake after I flip it over, to cook the underside—tastes soo good! Barb
I used wild blue berries and my batter turned blue too, could be the difference? Great recipe as always, Nagi
It takes 34 pages to print this recipe.
Hi Richie, in the recipe box, press the print logo and it will only print the recipe, not the whole page ☺️
These were the best blueberry pancakes I have ever had…and I’ve made a lot of pancakes. lol
I’m on a GF diet and substituted King Arthur measure for measure and they were so fluffy and delicious. I used a lot less syrup because the blueberries made them so sweet. Thank you Nagi for your amazing recipes. We are blown away by them.
Awesome! Great to know about the GF option! ❤️
I was hoping to use my leftover blueberry in baking some muffins this morning, now that is not going to happen. Thanks to you Nagi.
Sorry not sorry! I hope you love them!
Hi Nagi,
This looks so great I actually just went out to buy blueberrries to make this for Sunday breakfast.
Wahoo!!!! You won’t be disappointed, promise!
Looks delicious. Could you use frozen cranberries?
Sure could Jo!
Yum N! The only thing that’s missing is the pb on top and then the pure maple syrup! That’s what I grew up on!
My Mom made pancakes every weekend for breakfast for whoever was there. Esp an uncle coz his wife didn’t know how to cook or bake! He was no dummy!😂
Now my Dad toasts blueberry waffles…store bought with pb and maple syrup coz my Mom doesn’t cook much anymore. 😂
Maple syrup is expensive, so my Dad guards his maple syrup like gold!!!😂
He’ll share it, but don’t over pour coz next time, you’ll be lucky to get a few drops…not a puddle!😀
I always put vinegar in milk to make buttermilk, whenever a recipe calls for it.
Dozer wants that pancake baaaaaad!😂
Have a great weekend N with Dozer and your friends!
I’ll have to give it a go – sounds divine!! I love that food can bring up memories of the past ❤️
One fell on ground, aha, KARMA!! You did not want to give me any…. Me too having at moment two punnet of blue/ rasberrys cheap and sweet, YUMI! On F/ B they had 10 min. m/ oven raspberry jam, will try it. Last night got neighbours apricots and 08 pm SUPRISE visit, Friend Family from Singapore. Ok last one it’s a STINKER OF SUMMER, DRY, HUMID, NEXT WEEK 40 C+ 26 C overnight.. Ok keep cool and don’t work too hard. Vera.
That’s it! Karma! That will be my excuse for making them – the berries are so cheap 😉
This looks scrumptious! Know what will be on my breakfast menu in the morning! x
☺️ Enjoy!
G’day Nagi,
Bit confused, been trying to figure this out for ages
I can’t find Baking Soda in the Supermarket
Is Baking Soda the same as Bicarbonate of Soda ??
Cheers
Love ya Recipes
Greg
Hi Greg, yes – baking soda and bicarbonate of soda is the same thing!
Canada calling, I have made the buttermilk pancakes recipe with wild Northern Ontario blueberries for years. Anxious to try this recipe because it certainly would be less costly. Well done Nagi!!!
Love your mouth watering recipes. Peggy
I hear you Peggy! Buttermilk is not cheap here either 🙂 N x
Hi Nagi,
Can you use this recipe for waffles or is there a different one ?
Hi Irene! I don’t have a waffle recipe on my site, I don’t like my waffle machine so I haven’t nailed a recipe yet 🙂 Will share one of these days! N x
Can I add chocolate chips instead of blueberries?
100% yes yes yes!!
I don’t suppose Dozer “accidentally” bumped that cart… Love the hint that an ice cream scoop is ¼ cup. That gives me reason to keep the one we still have. Question for you: the pale gray print in the nutrition section is extremely difficult for my old eyes to see. Is there any way you could do that part darker?
Hi Susan! Thanks for the feedback, I’ll get it fixed 🙂 (PS My eyes aren’t great either, keep having to up my contacts script!)
Thanks, Nagi!
It’s evening here and I just opened my email to see this beautiful stack of fluffy blueberry pancakes. I read with great interest and ran to the freezer to see if we still had frozen blueberries. We do, so I can’t wait till morning to make these bad boys. Vinegar, go figure.
Dozer is so well mannered, he’s just waiting for you to give him permission to have a bite.
I would LOVE to know what you think Ron!! PS He’s not that well mannered, he got a nibble before I hauled him back and made him wait until I took a pic! 😂
OMG! Those pancakes are GORGEOUS! I’ve got a go-to recipe I use, but I have no doubt this will replace it. And, what a good boy Dozer is! Looks like he’s asking permission before he scarfs down the pancake… I don’t think I would have that fortitude if I were him!
He normally doesn’t but because I had the camera in hand, I made him wait until I took a pic, he was so impatient ! LOL
Oddly enough, I’ve never liked “fluffy” pancakes. My Aussie mum used to make what she called “Australian pancakes,” which were thin like crepes. I’ve never found a recipe for those, however. If you have one, I’d be eternally grateful, Nagi!
I love “Australian pancakes” rolled up with with lemon juice and sugar!! This is the recipe I use – curious to see if it’s what you’re looking for, Steve: https://www.taste.com.au/recipes/pancakes-lemon-sugar/63806565-8702-4839-80eb-f30fc8488e02
Hi Steve! How thin is thin? 🙂 If you can tell me I can give you the adjustments to my basic Pancake recipe on my site. The trick is just to reduce the baking powder a bit and add a touch of milk so the batter spreads a bit more when you ladle it in the pan. N x
My recipe uses 3 eggs for 2 cups flour and whips the egg white separately, folding it in after batter is made. That gives same lightness and lift without the vinegar and baking soda. But I’ll try yours….
That reminds me of the Japanese way of making light-as-air pancakes!! They are lighter than these. 🙂 N x
Please share the Japanese way of making light and fluffy pancakes someday in the future, Nagi!😋 would love to try it
Hello,
I have not heard of white vinegar before. I live in France.
Would it be the same as white rice vinegar or another type?
Thanks a lot
Nicola
Hi Nicola! Any clear vinegar will be fine here because you can’t taste it 🙂 I just don’t want people to accidentally use balsamic! Just popped a note in N x