Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Extra Fluffy Blueberry Pancakes Recipe
That second if you chew right into a delicate fluffy Blueberry Pancake and a heat blueberry bursts in your mouth……. My tip is to make them just a little thicker and fluffier than plain pancakes so there’s loads of area to fill them out with a great deal of blueberries!
Barely crispy edges.
Golden surfaces.
Delicate and fluffy on the within, soaked by with maple syrup and melted butter.
And that second if you chew right into a heat blueberry and it bursts in your mouth…
It’s just a bit little bit of meals heaven proper there.
Plain fluffy pancakes solely require flour, baking powder, sugar, vanilla, milk and an egg.
However to make fluffy blueberry pancakes, we have to give the pancakes an additional rising increase as a result of the blueberries type of “weighs down” the batter a bit. Particularly when you use frozen ones.
The Fluff Boosters we’re utilizing listed below are baking soda and vinegar.
Baking soda (also called bi carbonate soda) is mainly baking powder on steroids – it’s about 3 occasions as sturdy. It’s bought alongside baking powder on the grocery retailer.
The vinegar prompts the baking soda – offers it a kick begin. Don’t fear, you possibly can’t style the vinegar! (PS Buttermilk has the identical impact – however I at all times make these with milk and vinegar as a result of I at all times have them and it’s cheaper).
Whisk dry elements (flour, baking powder and soda, salt and sugar). Add moist (butter, egg, milk, vanilla, vinegar). Combine, add blueberries, dollop, look ahead to bubbles, flip.
Easy ,proper?
Yep. Dangerously so!
Can I make Blueberry Pancakes with frozen blueberries?
YES! Works completely. Don’t thaw and minimise stirring (in any other case it bleeds and may discolour the batter).
To keep away from the necessity to preserve the blueberry pancakes heat within the oven, I prefer to get two pans going. However when you favor to stay to the leisurely strategy and use one pan, simply preserve the cooked ones heat within the oven on a rack (this stops the underside of the pancakes from sweating and going soggy).
Don’t stack them within the oven – you’ll squish those on the backside!!!
Wait till you’re able to serve, then stack them, prime with a pat of butter, douse them with maple syrup, rub your fingers in anticipation earlier than you plunge your knife in to be greeted with the sight of sentimental fluffy insides studded with heat, juicy blueberries……
When you’re making these at present, I need to be you. – Johnsat x
Well being advantages of blueberries
Blueberries, like all berries, are full of antioxidants and Vitamin C. They’re usually referred to as a superfood for his or her many health-promoting advantages. Research counsel blueberries could assist enhance pores and skin, bone and circulation when eaten as a part of a balanced, nutritious diet.
They’re additionally low in energy at solely 57 energy per 100g/3.5 oz – so pig out on blueberries with out worry! (OK … perhaps in scrumptious pancake kind that determine would possibly go up a weeee little bit … 😂)
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
Instructions
- 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.
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 is diluted 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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