Extra fluffy blueberry pancakes made thicker than standard pancakes using baking soda and vinegar to counteract the weight of blueberries. The result is a light, airy texture with bursts of fresh or frozen fruit throughout.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Whisk Dry ingredients.
Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
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.
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.
Store cooled pancakes in an airtight container in the fridge for up to 3 days; reheat in a toaster or skillet over medium-low heat.
Yes, frozen blueberries work great and don't need to be thawed. They won't release as much liquid into the batter as thawed berries.
The vinegar activates the baking soda immediately, giving it a head start to create extra lift and fluffiness in the pancakes.
Cook until bubbles form on the surface and the edges look set, then flip. Cook the other side until golden brown.
Mix dry ingredients ahead, but combine with wet ingredients just before cooking for maximum fluffiness from the baking soda and baking powder.
Use only baking powder (increase to 3 tsp), though the pancakes will be less thick and fluffy than intended.
