This post may contain affiliate links. Please read our disclosure policy.
Super Fluffy Blueberry Pancakes with a muffin texture? YES!
Drench them in syrup, slather them with melted butter, or enjoy them straight out of the pan! Our Blueberry Pancakes are THE perfect weekend breakfast or brunch! Small bursts of warm, juicy blueberry between fluffy, sweet pancake in every plate.
BLUEBERRY PANCAKES
Because you loved them so much, we have added blueberries into our reader favourite Best Fluffy Pancakes recipe, to bring you the perfect brunch dish! Golden, crispy edges with soft and fluffy centres, amplified by bursts of blueberry.
We’ve altered our recipe only slightly to allow the pancakes to rise with the addition of berries, as fruity additions tend to weigh the batter down, resulting in dense pancakes – not today!
Following in the footsteps of our Cinnamon Raisin Pancakes and our Zebra Marble Pancakes, our blueberry pancakes will make you forget what regular pancakes taste like.
HOW TO MAKE BLUEBERRY PANCAKES
Usually, regular pancakes are made up of flour, baking powder, sugar, vanilla, milk and egg. To make blueberry pancakes nice and fluffy, we’ve added an extra pinch of baking soda and a squeeze of lemon juice to ensure they rise to the occasion.
Baking soda (or bi carb soda) activates best when used with an acidic ingredient – in this case, lemon juice. If you can’t use lemon juice, substitute with white vinegar, or replace the milk with buttermilk!
You want the texture of your batter to be on the thick side, as pictured below. This makes for fuller, fluffier blueberry pancakes.
COOKING PERFECT PANCAKES
- Preheat your good quality, non stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even non stick pans), and wipe away any excess butter with a sheet of paper towel.
- Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into a rustic round shape.
- Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.
HOW TO FLIP PANCAKES
How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your wrist to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. This makes a HUGE difference.
Once they’re cooked, slather with butter and serve with maple syrup. Get ready for your mind to be blown! Serve with a generous dollop of whipped cream and maple syrup.
MORE BLUEBERRY BREAKFAST RECIPES
Homemade Blueberry Sauce
Easy Mango Blueberry Crumble (Crisp)
Lemon Blueberry French Toast
Blueberry Cheesecake Waffles
Blueberry Cheesecake French Toast Muffins
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Super Fluffy Blueberry Pancakes
Ingredients
- 2 cups all purpose or plain flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 large egg
- 1 1/2 cups blueberries fresh or frozen, plus extra to serve
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay). Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
they are the best blueberries pancakes i’ve made
Thank you so much Helen! Your comment means a lot to me.
These are the best blueberry pancakes! Thank you – your recipe is a keeper!