Fluffy Blueberry Pancakes Recipe

This pancake recipe is well suited to give you the ideal pancakes, as adding fruits tends to weigh the batter down and produce dense pancakes. To serve drench them with maple syrup or slather them with melted butter and you will get a warm, juicy blueberry taste with each bite.

How to make fluffy blueberry pancakes

Typically, only flour, baking powder, sugar, vanilla, milk, and an egg are required to make normal pancakes but here we have added an extra little pinch of baking soda and a dash of lemon juice to make blueberry pancakes beautiful and fluffy.

When combined with an acidic component, in this example lemon juice, baking soda or bicarbonate soda will activate most effectively. If you are unable to use lemon juice, you can also use white vinegar or buttermilk in place of the milk. Buttermilk helps create fluffier pancakes.

Your nonstick pan or griddle should first be preheated on medium heat. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non-stick pans), and wipe away any excess butter with a sheet of paper towel.

Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Pour slowly in a circular motion, starting in the center, so that the batter spreads out into a rough, rounded shape.

Let the pancakes properly cook and avoid flipping them too soon or rushing them on high heat. When bubbles begin to appear on the top and around the surface of the batter, they are ready to be turned over. Let the underside cook to a lovely golden brown color.

To flip your pancakes like a pro, without making them uneven, slide a nice plastic spatula underneath the pancake after grabbing it.

Serve the blueberry pancakes with sweeteners and toppings of choice.

Ingredients

2 cups all-purpose | plain flour

2 eggs

1 1/2 cups fresh or frozen blueberries, plus extra to serve

1/4 cup melted butter or margarine

1/4 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups milk

2 teaspoons pure vanilla extract

2 teaspoons lemon juice

Procedure

In a sizable bowl, combine the flour, sugar or sweetener, baking powder, baking soda, and salt.

Create a well in the center and pour in the milk, melted butter that has been slightly cooled, vanilla, lemon juice, and egg.

Using a hand whisk, whisk the wet ingredients together first before slowly folding them into the dry ingredients. Combine gently until smooth, there might be a few lumps, but that's normal. Add blueberries and fold them in the pancake batter.

Set the batter aside and give it time to rest as your pan heats up.

Heat the pan over low to medium heat before being slightly greasing with some butter or margarine

With a spoon, gently spread 1/4 cup of the batter onto the pan to form a circle.

Flip with a spatula and cook till golden on the other side once bubbles start to develop on the surface. Continue with the remaining batter.

Serve the blueberries pancake plain or with honey, maple syrup, fruit, ice cream, or frozen yoghurt.