Description
These Extra Fluffy Blueberry Pancakes are delightfully thick and airy, made with fresh or frozen blueberries for a burst of fruity flavor. The combination of baking soda and white vinegar ensures a fluffy texture that lifts the batter despite the weight of the berries. Perfect for a cozy breakfast or brunch, served hot with softened butter and maple syrup.
Ingredients
Scale
Blueberry Pancakes:
- 1 1/2 cups (225g) blueberries, fresh or frozen (do not thaw)
- 1 cup plain / all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (bi carbonate soda/bi-carb)
- Pinch of salt
- 1 egg
- 30g / 2 tbsp unsalted melted butter
- 3/4 cup milk (any fat % or non-dairy)
- 1 tsp vanilla extract
- 1 tsp white vinegar
To Serve:
- Butter (softened)
- Maple syrup
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the egg, melted butter, milk, vanilla extract, and white vinegar. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter light.
- Add blueberries: Carefully fold in the fresh or frozen blueberries into the batter, ensuring they are evenly distributed without breaking.
- Heat the pan: Place a non-stick frying pan or skillet over medium heat and melt a small amount of butter to coat the surface.
- Cook the pancakes: Pour around 1/4 cup of batter onto the pan for each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for an additional 2 minutes or until golden brown and cooked through.
- Keep warm and serve: Remove pancakes from the pan and keep warm. Repeat with remaining batter, adding more butter to the pan as needed. Serve pancakes warm with softened butter and maple syrup on top.
Notes
- Use baking soda with vinegar to make pancakes fluffier and counterbalance the weight of the blueberries.
- You can use fresh or frozen blueberries; if using frozen, do not thaw them to avoid watery batter.
- The vinegar activates the baking soda but does not affect the flavor of the pancakes.
- For thicker pancakes, avoid thinning the batter with extra milk.
- Serve immediately for best texture, or keep warm in an oven at low heat.
Nutrition
- Serving Size: 1 pancake
- Calories: 186 kcal
- Sugar: 8 g
- Sodium: 107 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 39 mg
