Fluffy Blueberry Pancakes

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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.

Fluffy Blueberry Pancake Recipe

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.

The Best Blueberry Pancake Recipe

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.

Pancake Batter

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.

bronwed pancake

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.



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