If you’ve been dreaming of pancakes that rise up like little clouds and burst with juicy bursts of blueberry goodness, then you’re in for a treat. This Extra Fluffy Blueberry Pancakes Recipe is my absolute favorite weekend indulgence. Imagine light, airy pancakes with a golden crust, each bite delivering a perfect balance of buttery richness and fresh, vibrant blueberries. Whether it’s a cozy breakfast or a special brunch, these pancakes bring a little bit of magic to your morning table every time.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential, coming together to create that perfect fluffy texture, a subtle sweetness, and vibrant spots of blueberry color in every bite.
- 1 1/2 cups (225g) blueberries (fresh or frozen, do not thaw): The star of the show, adding freshness and bursts of tangy sweetness.
- Butter for pan: Helps achieve that beautiful golden crust and rich flavor.
- 1 cup all-purpose flour: The base that holds everything together with a tender crumb.
- 2 tablespoons white sugar: Just enough sweetness to balance the tartness of blueberries without overpowering.
- 2 teaspoons baking powder: The secret to those impressive pancake puffs.
- 1/4 teaspoon baking soda: Enhances fluffiness and reacts beautifully with vinegar for lift.
- Pinch of salt: Elevates the flavors and balances sweetness.
- 1 egg: Adds structure and richness to your batter.
- 2 tablespoons (30g) melted unsalted butter: Adds tenderness and a subtle buttery flavor.
- 3/4 cup milk (any fat percentage or non-dairy): Keeps the batter smooth and light.
- 1 teaspoon vanilla extract: Adds a lovely aroma and depth of flavor.
- 1 teaspoon white vinegar: Reacts with the baking soda to create extra fluffiness.
- Softened butter and maple syrup for serving: The perfect finishing touch for warmth and sweetness.
How to Make Extra Fluffy Blueberry Pancakes Recipe
Step 1: Prepare the Wet and Dry Ingredients
Start by mixing your dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, milk, vanilla extract, and white vinegar. This vinegar is a little trick that activates the baking soda for those extra puffy pancakes you love.
Step 2: Combine and Fold in Blueberries
Gently pour your wet ingredients into the dry mixture and stir just until combined. A few lumps are perfectly fine here—over-mixing can make the pancakes tough. Finally, carefully fold in the fresh or frozen blueberries, being mindful not to break them up. This delicate folding ensures they stay plump and juicy during cooking.
Step 3: Cook to Golden Perfection
Heat a non-stick pan over medium heat and melt a small knob of butter. Using a 1/4 cup measuring cup, pour batter onto the pan. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden on both sides. Repeat until your batter is all used up, adding butter as needed to keep that beautiful golden color on each pancake.
How to Serve Extra Fluffy Blueberry Pancakes Recipe
Garnishes
Softened butter melting onto your stack is pure bliss, but adding fresh blueberries or a dusting of powdered sugar can elevate the presentation and add bursts of freshness. A drizzle of real maple syrup ties everything together with its deep, caramel notes.
Side Dishes
These pancakes pair wonderfully with crispy bacon or sausages for those who love a savory balance. Fresh fruit salad or Greek yogurt also complement the sweetness beautifully, offering refreshing contrasts and added texture.
Creative Ways to Present
Layer your pancakes with dollops of mascarpone or cream cheese between each stack for a luxurious twist. Or serve with a compote made from simmered blueberries and a splash of lemon juice for an extra zing that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sticking and keep that fluffy texture intact.
Freezing
For longer storage, freeze pancakes individually on a baking sheet, then transfer them to a freezer-safe bag or container. They freeze beautifully and stay just as tasty for up to 2 months, making breakfast prep a breeze on busy mornings.
Reheating
Reheat frozen or refrigerated pancakes by warming them in a toaster, oven, or microwave. To keep them fluffy, the oven is best: pop them at 350°F (175°C) for about 5-7 minutes until heated through and perfectly soft.
FAQs
Can I use frozen blueberries for the Extra Fluffy Blueberry Pancakes Recipe?
Absolutely! Using frozen blueberries directly from the freezer works great and helps keep the batter from turning purple or watery. Just don’t thaw them beforehand to avoid sogginess.
What if I don’t have baking soda?
Baking soda is important here because it reacts with the vinegar to create those signature fluffy bubbles. If you don’t have it, the pancakes will still be tasty but might not puff up as much.
Can I make these pancakes dairy-free?
Yes! Substitute the milk with any plant-based alternative like almond, soy, or oat milk, and use vegan butter or oil instead of regular butter. The fluffiness won’t be compromised.
Why is my batter lumpy?
A slightly lumpy batter is perfectly normal and actually good! Over-mixing can lead to dense pancakes, so stir gently just until ingredients come together.
How do I avoid blueberries sinking to the bottom?
Toss the blueberries lightly in a spoonful of flour before folding them into the batter. This helps suspend them evenly throughout the pancakes.
Final Thoughts
I can’t recommend this Extra Fluffy Blueberry Pancakes Recipe enough for your next fun-filled breakfast or brunch. With such simple ingredients and straightforward steps, you’ll wonder why you ever settled for less fluffy pancakes before. So grab those blueberries, heat your pan, and get ready to enjoy a stack of joy that’s as pleasing to your eyes as it is to your taste buds!
