Fluffy Blueberry Pancakes
The one thing I don’t like about pancake mix is that their pancakes never come out as fluffy as the ones I get at our favourite brunch restaurant. After testing numerous pancake recipes, I finally found a fluffy blueberry pancake recipe that yields tall, fluffy pancakes. Best of all, I didn’t even need to use egg whites like some recipes call for! This will be the only blueberry pancake recipe you’ll ever use after you try this.
What Makes This Pancake So Fluffy
There are two key ingredients that make this pancake recipe extra tall and fluffy:
Buttermilk
We posted a lot of recipes on this blog that uses buttermilk such as our Fluffy and Crispy Buttermilk Waffles and our Buttermilk Fried Chicken recipe. In this fluffy blueberry pancake recipe, we find that the acidity from the buttermilk reacts well with the leavening agents in this recipe (i.e. baking powder) to create that lift we need for a fluffy pancake. If you don’t have buttermilk in the fridge, you can easily substitute it by mixing a teaspoon of lemon juice to the milk and letting it sit for 5 minutes to allow the milk to curdle.
Baking Powder
Similar to baking soda, baking powder is a natural leavening agent which when combined with an acidic ingredient such as buttermilk, it will produce carbon dioxide that creates that lift to make the baked good extra tall and fluffy.
How to Make These Fluffy Blueberry Pancakes
1. Preheat your pan/griddle to medium heat
Once the pan is hot enough, add oil to your pan or griddle and ladle on the thick batter. Use the back of your ladle to distribute and shape your pancake batter into that round shape. Then, sprinkle on some freshly washed blueberries, pushing them in slightly.
2. Wait for the bubbles before you flip
Once you see tiny air bubbles form on the sides of the pancake, this is the indication that your pancakes are ready to flip.
3. Flip the pancake and adjust temperature if needed
Using your spatula, check the bottom of your pancake to see if it’s nicely browned. If it is, you can confidently flip the pancake. Your first pancake will likely turn out terrible looking in terms of color and that’s normal. If you find your pancake is browning too quickly or too dark, reduce the heat of your pan and griddle accordingly. It’s important to cook these pancakes on a lower temperature to ensure they are fully cooked through. They should take about 3-4 minutes per side.
4. Top with a fresh knob of butter, some more blueberry toppings, and maple syrup. Enjoy!
Storing Pancake Batter & Leftover Pancakes
If for some reason you’re not able to make all the pancake, you can keep it refrigerated in an air tight container up to 2 days. Just make sure to whisk it a bit before you cook it.
If you have leftover cooked pancakes, you can also refrigerate it up to a few days and reheat it on a frying pan or microwave. You can also freeze them in a freezer safe ziplock bag up to a month. When you’re ready to eat them, just pop them in the microwave!
If you enjoyed making these pancakes, please leave us a comment below to let us know how they turned out. You can also tag us on Instagram @cookingwithteamj.
Fluffy Blueberry Pancakes
Ingredients
- 3/4 cup buttermilk*
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted (room temperature)
- 1/2 cup freshly washed blueberries
Save to BigOven 
Instructions
- 1. Sift together the flour, white sugar, baking powder, baking soda, and salt into a large mixing bowl.
- 2. In a separate medium sized mixing bowl, beat together your egg, buttermilk, and melted butter.
- 4. Slowly add your wet ingredients into your dry ingredient and whisk together until it’s all combined. The pancake batter should be really thick. Careful not to overmix – you just want to whisk until all dry ingredients have been incorporated.
- 5. On a lightly oiled griddle or teflon pan over medium heat, use a ladle to scoop in your pancake batter. Smooth it into a circle using the back of the ladle. Sprinkle on some blueberries on top.
- 6. Once the sides of the pancake start to show air pockets/bubbles, it’s time to flip the pancake over. After a 3 or 4 minutes, check the bottom to see if it has browned. If it has, it’s done!
om nom nom nom me loveeeee hockey sized pucks!
Scrumptious! I’ve found that baking powder does the trick too!! 🙂
Baking powder does wonders! It has yet to fail me in any recipe to produce something super fluffy 🙂
Ooo yum!!
Thank you!