Blueberry Pancakes, Soft & Fluffy
Blueberry pancakes soft, fluffy, with a great texture and melt in your mouth delicious! I make these every blueberry season when you find juicy, plump blueberries and they are always the best!
It’s convenient to be able to find fresh blueberries when you’re inspired to make or craving for pancakes but if not, you can use frozen blueberries.
These are the king of pancakes seriously! They may be your typical pancake batter but using a ladle for measuring them out made these humangus pancakes. Quiet marvelous really 🙂
What You Will Need For These Blueberry Pancakes
This recipe use flour, baking powder, sugar, vanilla, milk and egg. Very easy yet so satisfying for the whole family.
- Flour
- Salt
- Sugar
- Baking powder
- Butter
- Eggs
- Vanilla essence
- Milk
- Blueberries
How To Make Soft and Fluffy Pancakes
Whisk dry ingredients and add the wet ingredients. Combine, and add the blueberries and cook!
Recipe Notes
Frozen blueberries – If using frozen blueberries, don’t over-mix them, simply fold them in.
Over-Mixing – Don’t over mix the batter please, this is an easy-flow recipe. Use a whisk to get the ingredients together and all you have to do is gently mix, a little more after you add the wet ingredients to the dry ingredients just to make sure the batter is all together ready to pour (see the video below). Besides, if you always end up with hard or tough pancakes you probably over mixing.
Room Temperature – Make sure that your eggs are room temperature before your start.
Oiling The Pan – Brush the pan with oil. Drop a reasonably sized blob of butter into the pan no matter what type of pan you are using. Just butter the pan, the pancakes come out 10 times better if the pan is oiled. That together with low heat you will have perfect pancakes!
Test The Batter – Drop a little batter before starting, like a 1/2 teaspoon full of batter into the pan and do your ‘test’. If it sticks the surface is dry, add more oil/butter. If it cooks too quick, drop the heat even if it’s on low, drop.
Tip No. 1
Warming up the milk helped in a softer and fluffier texture.
Tip No. 2
Leaving the batter to stand for a minimum of 30 minutes to overnight in the refrigerator helps the batter thicken and relax.
Prefer To Watch? Visit my YouTube Channel for this pancake recipe!
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Blueberry Pancakes
Ingredients
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 2 tablespoons sugar
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla essence
- 3 tablespoons butter melted
- 1 cup blueberries
Instructions
- In a bowl add the flour, baking powder, salt and sugar.
- Make a space in the middle and pour in the milk, butter, vanilla essence and eggs.
- Use a whisk to combine into a smooth batter. No need to over-beat or they will be hard but you do want an excellent consistency.
- Add the blueberries and gently fold them in.
- Heat a non-stick pan on medium-low heat. Brush the pan with butter or oil.
- Fill the ladle with 3/4 full of batter and pour it into the heated pan. Let it cook until bubbles appear and then turn it over using an egg lifter.
- Repeat until the batter is finished making sure that the pan stays well oiled and on low heat.
- Serve and enjoy!
Notes
- To have your pancakes cooked to perfection you simply have to set your stove to low heat. Some stoves are temperamental so if you find that your stove is on low and the pancakes are cooking to quickly without that even golden color then drop the heat even more.
- The second tip is a well oiled pan. Butter or any neutral oil like canola.
