Extra Fluffy Blueberry Pancakes
Prep
5m
Cook
15m
Total
20m
This extra fluffy blueberry pancake recipe creates thick, moist, and delectable pancakes. The combination of plump blueberries and a touch of vanilla adds a burst of flavor to every bite. Drizzle with butter and maple syrup for the perfect finishing touch. A breakfast favorite for all ages.
Ingredients
6 servingsDry
Wet
Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 358kcal 17%
-
Fat 14g 21%
-
Saturated Fat 6g 30%
-
Carbohydrates 47g 15%
-
Fiber 2g 8%
-
Sugar 20g 40%
-
Protein 9g 18%
-
Cholesterol 66mg 22%
-
Sodium 408mg 17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Frozen blueberries – take straight out of freezer, do not thaw (it will leave streaks). Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir – they bleed into the batter (nobody wants blue pancakes!)
Blueberries come in 125g punnet here in Australia, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through then add them onto the stack.
Alternatives:Other small frozen or fresh berries, or chocolate or other chips!
2. Baking soda (aka bi carbonate soda)is 3 – 4 x as strong as baking powder (which isdiluted baking soda). Adding a touch of this in addition to baking powder gives these pancakes extra rise. If you don’t have it, add an extra 1 tsp baking powder – rises just slightly less. 🙂
3. Vinegar – activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar)
4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!
General: – 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!)
Blueberries come in 125g punnet here in Australia, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through then add them onto the stack.
Alternatives:Other small frozen or fresh berries, or chocolate or other chips!
2. Baking soda (aka bi carbonate soda)is 3 – 4 x as strong as baking powder (which isdiluted baking soda). Adding a touch of this in addition to baking powder gives these pancakes extra rise. If you don’t have it, add an extra 1 tsp baking powder – rises just slightly less. 🙂
3. Vinegar – activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar)
4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!
General: – 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!)
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