Extra Fluffy Blueberry Pancakes

Name: Extra Fluffy Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 1/2 cups (225g) blueberries (, fresh or frozen (don't thaw) (Note 1)); 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; Maple syrup

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.

🏷️Blueberry pancakes 🏷️Fluffy pancakes

Total

20 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

1 1/2 cups (225g) blueberries (, fresh or frozen (don't thaw) (Note 1))

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

Maple syrup

14 Ingredients

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Instructions

1
Whisk Dry ingredients.
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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Tips & Notes

Pro tips

Don't thaw frozen blueberries—they stay firmer and distribute better through the batter than thawed berries.
Combine wet and dry ingredients just before cooking; the baking soda and baking powder start working immediately.
Use a pinch of vinegar as specified—it activates the baking soda for maximum rise without adding detectable flavor.
Cook on medium heat and wait for bubbles to form on top before flipping to ensure the centers cook through.

Substitutions

Milk → buttermilk (enhances the vinegar-baking soda reaction for even fluffier results)
All-purpose flour → cake flour (makes pancakes even lighter, reduce to 3/4 cup)
White sugar → caster sugar or honey (1.5 tbsp honey; won't affect fluffiness)