Extra Fluffy Blueberry Pancakes | CookOS
Extra Fluffy Blueberry Pancakes Save Recipe video above. I like to make my blueberry pancakes a little thicker and fluffier than plain pancakes because the blueberries kind of weighs the batter down. To do this, use baking soda (bi-carb) to make them rise plus a smidge of vinegar which gives the baking soda a kick start. Don't worry, you can't taste it! Use fresh or frozen blueberries (don't thaw).
1 1/2 cups (225g) blueberries (, fresh or frozen (don't thaw) (Note 1)) CookOS Beta © 2026 · Ad-free forever
Butter for pan
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
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))
Softened butter
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1
2
Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
3
Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
4
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)
5
Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
6
Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.
7
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)
8
Repeat with remaining batter, using extra butter as required.
9
Serve with copious amounts of maple syrup and softened butter.
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