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Stack of Blueberry Pancakes with forkful showing inner pancake
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Blueberry Pancakes

Soft and fluffy pancakes bursting with blueberries
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Pancakes, Fluffy Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 pancakes
Author Paul (Scoffs and Feasts)

Ingredients

  • 105 g plain flour
  • Pinch of salt
  • 15 g melted unsalted butter
  • 80 ml whole milk
  • 1 tsp apple cider vinegar
  • 1 tsp baking powder
  • ½ tsp bicarb
  • 2 tbsp sugar
  • 125 g blueberries reserve a small amount for garnish
  • Maple syrup to drizzle

Instructions

  • Measure out and weigh all ingredients
  • Add vinegar to the milk and leave to sit for a minute while you prepare the other ingredients
  • Combine all the dry ingredients and gently whisk together
  • Add the egg, milk and melted butter and gently whisk to create a thick uniform batter – do not overwhisk – gently fold in blueberries
  • Place saucepan over medium heat and using a ¼ cup measuring cup, scoop cupfuls of batter into the frying pan
  • Once bubbles appear at the edges on the pancakes, flip over and continue to cook for 1-2 minutes
  • Serve as a stack with maple syrup and fresh blueberries

Notes

Tips:
  1. This batter is quite thick to make thicker fluffy pancakes. If you prefer them slightly less thick, add a splash more milk at a time to the mix till you get the right consistency of the batter.
  2. The key to nice golden pancakes is the temperature of the pan. Start the pan at medium temperature and watch the pancake closely - if it gets too dark on the underside before bubbles appear on the surface, the pan is too hot.