Fluffy Blueberry Pancakes Recipe
Light and fluffy blueberry pancakes made with buttermilk and butter. These blueberry pancakes are so thick and fluffy. The buttermilk kickstarts the raising agents which gives these pancakes extra height and flavor. They are so tender and have a deliciously subtle tang. Paired with the blueberries and maple syrup this is a match made in heaven.
Ingredients
Pancake Batter
- 3 tablespoon butter
- 2 cups all-purpose flour
- ¼ cup white granulated sugar
- 2 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups blueberries
Additional Ingredients
- 5 tablespoon butter for the griddle
- maple syrup for serving
- extra blueberries for serving
Instructions
- Melt the butter and put it aside to cool.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Use a whisk to mix until combined then make a well in the center.
- Add the buttermilk, vanilla extract and eggs to the mixing bowl. Mix until just combined. The pancake batter should still look lumpy.
- Pour in the melted butter and beat with the whisk until smooth.
- Tip the blueberries into the bowl and use a spatula to gently fold them into the pancake batter.
- Set the batter aside and place a griddle over a medium heat.
- Put around half a teaspoon of butter in to the hot griddle. When the butter has melted add two tbsps of pancake batter to the pan. Use the spoon to nudge the pancake into a round shape. Cook for a couple of minutes then flip. The pancake should look golden brown. Cook on the other side then transfer to a dish. Put the dish in a warm oven to keep warm while you cook the rest of the pancakes.
- Serve immediately with a handful of blueberries and a drizzle of maple syrup.
Notes
These blueberry pancakes are so thick and fluffy. The buttermilk kickstarts the raising agents which gives these pancakes extra height and flavor. They are so tender and have a deliciously subtle tang. Paired with the blueberries and maple syrup this is a match made in heaven.
• We have tested many pancake recipes to bring you the absolute best pancakes you will ever eat. In our opinion using buttermilk in pancakes is the secret sauce to achieve the tastiest, fluffiest and thickest pancakes! In a pinch, you can substitute the buttermilk with plain milk however, your pancakes won’t be quite as fluffy and tasty.
• Did you know you can make your own buttermilk at home? Just add 1 tablespoon white vinegar or lemon juice to one cup of milk. Stir and then leave aside. When the milk looks curdled you’ve made buttermilk!
• We use melted butter in our pancake batter instead of oil because it tastes better and adds a richness.
• Likewise, we cook our pancakes in butter rather than oil because this is what makes the pancakes beautifully golden brown on the outside and fluffy on the inside.
• You can use fresh or frozen blueberries to make these pancakes. If using frozen don’t defrost them first.
• You could substitute the blueberries in this recipe for another berry such as raspberries or strawberries.
• When you make the pancake batter you will notice how thick it is. This can make it a little tricky to get perfectly round pancakes - especially since there are also blueberries in the batter. We have found the easiest way is to nudge the pancakes with a spoon as soon as you put the batter in the hot griddle.
Storage: Blueberry Pancakes are best served immediately, however, any leftover cooked pancakes can be stored in an airtight container and kept in the fridge for 2-3 days. They reheat well in a warm oven, microwave or dry griddle. They can also be eaten cold.
Nutrition
Serving: 2pancakes | Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 615mg | Potassium: 126mg | Fiber: 2g | Sugar: 8g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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