Fluffiest Blueberry Pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 pancakes
Easy and delicious blueberry pancakes, bursting with sweet, juicy blueberries. Make them with a pre-made pancake mix or from scratch. They are fluffy and delicious either way! EASY - Great recipe for novice cooks. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
- 187 g AP flour 1.5 cups
- 25 g confectioner's sugar 1/4 cup (or ¼ cup of regular sugar)
- 75 g cornstarch 1/2 cup
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt or sea salt
- 310 g homemade pancake mix / waffle mix 1 batch (i.e. 2 ⅓ cups + 1 tbsp)
- 2 eggs separated (if you have the time to whisk egg whites separately)
- 1 ½ cups buttermilk or full cream milk + 1 tsp vinegar
- ¼ cup melted butter I use unsalted
- ½ tsp vanilla
- ½ tsp cinnamon
For making blueberry pancakes
- 2 dry pints of blueberries washed and dried
- Extra melted butter for the griddle
- Extra blueberries
- Maple syrup
Place all the dry ingredients in a large bowl and whisk to combine (make sure you don't have any lumps in the dry ingredients).
If you’re using the homemade pancake mix - first shake the container well, and then measure out the correct amount of dry ingredients. And if you’re using cup measurements - use the spoon and level method to correctly measure out ingredients (i.e. spoon the dry ingredients into the measuring cup first, and then level with a knife or flat palette knife).
If you're using separated eggs, place the egg whites in a clean, dry metal bowl. Whisk the egg whites until foamy, and soft peaks are formed. Set aside.
Place all the other wet ingredients in a large pyrex jug or bowl. Whisk well until everything is well combined.
If you're using whole eggs instead of separated eggs, you can add the whole eggs with the rest of the wet ingredients and whisk everything until well-mixed.
Add ½ of the wet ingredients into the dry ingredients and gently mix to combine. Then add the rest, while continuing to mix.
Mix enough to get a smooth batter. A few lumps are OK. Do not over-mix, as this will result in rubbery pancakes.
If you whisked the egg whites separately, then add the egg whites next. Add half of the egg whites and gently fold it in. Then add the other half and gently fold that in as well. You do not have to completely mix in the egg whites. Bits of unmixed egg white foam make the pancakes even fluffier.
Allow the pancake mix rest for about 5 minutes, while you preheat the griddle.
Heat the griddle to medium - medium high heat. When it's hot, brush it with some melted butter.
Pour about ½ cup of batter on to the hot griddle. Do not spread the batter. Take about a scant ¼ cup of blueberries and sprinkle them over the pancake batter. Let the pancakes cook for about 3 minutes, or until the edges are set and the bottom is golden brown.
Carefully flip the pancake over, and cook for a further 3 - 4 minutes, until the other side is golden brown as well.
Place cooked blueberry pancakes on a wire rack and cover with a cloth napkin until you've cooked all the pancakes. Keep them warm in a warm oven if needed.
Serve with maple syrup, extra blueberries and butter.
Serving: 1pancake | Calories: 299kcal | Carbohydrates: 50g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 264mg | Potassium: 476mg | Fiber: 4g | Sugar: 17g | Vitamin A: 375IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 2mg