These blueberry pancakes are not just pancakes no, no, no these are my version of the best pancakes! Soft, fluffy with warm partially melted blueberries, butter and milk that makes these pancakes melt in your mouth. The texture is clearly incredible and no matter what you serve them with, they are going to deliver.
Yes I used a ladle to scoop the batter into the pan, it's not 'normal' I know but it worked out wonderfully, just a little more patience obviously, nothing out of the ordinary though for pancakes because if you want them to cook perfectly then patience is key. More on my ladle pancakes below.
I've been making basic pancakes for so many years and I think the last time I was truly 200 % happy with them is about 25 years ago because it was that no flop pancake batter. That recipe was like gold, it always made me look and feel like a million dollars and because my children were still little it was priceless as it was a go to for busy mom's. I would have pancakes ready before they left for school in the mornings or as dessert and they were always such a hit!
As they grew up and life happened I never really bothered much with the recipe until now. Starting my blog has jogged my mind of all the food prepared over years and I even posted a blueberry recipe on my YouTube channel when it first started. That recipe worked and made delicious pancakes but each time I've made them I kept saying to my husband somethings missing. You know when your food tastes good but there's an element of adjustment necessary to take the taste all the way to the top?
If you choose to make these blueberry pancakes besides the fact that I would be bowled over if you made them and shared your photo on Instagram just like my wonderful Insta friend did when she made a recipe from one of my free recipe ebooks, you also will not forget the quality of these blueberry pancakes.
My tips and suggestions
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.
Make sure that your eggs are room temperature so simply take them out ahead of time and leave them on the kitchen counter top. If you are like me I always have at least 4 okay maybe 6 let's not nit pik 🙂 eggs out ready to go.
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!
Everyone's stove is different so heat your pan and then drop the heat and if you put your hand over the pan in the air please or you will burn your hand and we don't want that, if you can feel the heat come up to your hand in the air, it's too hot. Drop it again and then wait for the pan to cool down if its too hot. That waiting for the pan to cool down is worth everything! Another way to test if the pan is the perfect temperature?:
Test the batter
Drop a little batter before starting, like a ½ 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.
What you will need to make these blueberry pancakes
- Baking powder
- Vanilla essence
I've tried this recipe with almond flour and it works very well and I'v also tried it coconut flour and that didn't work as well as I wanted so lets just leave that there. Decided to go back to basics and use the good old cake flour. Nothing better when it comes to how fluffy you want your pancakes. This recipe is very old school.
There is just the right amount of sweetness in this recipe. If you like your pancakes very sweet, I would suggest that you rather add your favorite sweetener afterwards to avoid making them over sweet. Regualar granulated sugar keeps it nice and simple.
A lot of recipes call for either 1 teaspoon of baking powder or they call for both baking powder and baking soda which is our bicarbonate of soda in South Africa but because a) I'm paranoid about bicarbonate of soda in my food and besides, baking powder acts a double agent so I don't always add bicarb.
When I in increased the baking powder in this recipe (as opposed to what I've been faithfully doing for 30 years) I was very aware that I absolutely didn't want that baking powder taste after. Baking powder is a very powerful ingredient so no matter how little is 'too much', I can taste that slight element of too much and it's not good so again, the recipe is on point just follow.
Because everything tastes better with butter and undoubtedly adds to the soft rich flavor and texture.
Eggs are a crucial ingredient to pancakes. The richness of the egg yolk adds to the flavor and like most recipe eggs are the binding force so they create that structure that you're looking for. Also, don't over add the eggs thinking that it will be richer or fluffier, no, they wont, they will just end up dry so follow the recipe.
Beat before adding it avoids you over beating and over mixing the batter.
You need the vanilla for flavor. If you can get your hands on vanilla extract even better but vanilla essence has worked for centuries.
We have salt and now we need sugar, I'm a libra we need balance 🙂 So do these pancakes though.
Milk creates the batter otherwise you have dry ingredients with egg then you have a not so dry but not a batter so milk helps create the batter. You can use any milk you like and you can also see my suggestion on milk below in my secret tip.
Scooping the batter into the pan
Using a soup ladle?!
There are several ways to add the batter to cook. You can use a ¼ cup measure, a large spoon and as I did with these pancakes an ice cream scoop which gave me the perfect sized almond flour pancakes. In this recipe however I decided to use my soup ladle! Right? A little crazy but hey I'm always trying new things here so stay tuned!
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Anyway, the smaller the pancakes the shorter the cooking time and the easier it is to turn them over so taking these things into consideration you can make them big like my ladle pancakes. If you make the ladle over full you will end up with an over thick batter that takes forever in a day to cook through. Fill the ladle up example ¾ way up and then drop the heat if it's not already on low and just be patient.
My two secret tips! You mean besides using a ladle?? :))
Melt in your mouth fluffy pancakes, here it is;
Tip No. 1
Warm up the milk. I was about to add the milk after the melted butter and I stopped thinking since the butter is melted and slightly warm let's warm up the milk too. From a science point of view I honestly have no idea what it means but from a home cook's point of view, I tried it and it worked wonderfully! The trick is make sure that it's not hot but lukewarm.
What does lukewarm mean? - Put your knuckle into the top of the milk to test the heat, if your knuckle doesn't burn the milk is lukewarm 🙂
Tip No. 2
Let the batter stand for 3 to 5 minutes. Not in the fridge simply on work space. While you tidy up or boil a kettle for tea that's how long you can leave it and then scoop it out into the warm pan to cook.
That's it, I hope that you enjoy this recipe and try it out and share your photos and don't forget that you can also support by leaving a comment below. Thank you for reading and following along!
- 1 cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk warm
- 1 teaspoon vanilla essence
- 3 tablespoons butter melted
- ¾ cup blueberries
- 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 egg.
- 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 (see the video)
- Add the blueberries and gently fold them in.
- Heat a non stick pan and as soon it heats up drop the temperature to very low. See notes on waiting for the pan to cool down if it's too hot!
- Oil the surface by dropping the butter in to melt. Using a non stick pan? Good! Oil the surface no matter what pan you use. See Notes.
- Fill the ladle with ¾ 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.
- Do this until the batter is finished making sure that the pan stays well oiled and on very low heat.
- Serve and enjoy!
- TIP: Allow the batter to stand for just 5 minutes while you make sure the pan temperature is perfect and don't forget to 'test bake' using a ½ teaspoon of batter!
WATCH THE VIDEO
- 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. How do you know? Use a teaspoon for your first batter as a 'test' pancake. if you're not happy, it's work waiting for the pan to cool down.
- The second tip is a well oiled pan. Very little butter but butter nonetheless. In this video you will see that when I flip the pancake the 2nd time the pan is dry but that's because it was ready having cooked thoroughly the first side so that was just to brown it for color.
- You can also use a brush to oil the pan as I did with these almond flour pancakes and used vegetable oil not butter.