Thick and Fluffy Blueberry Pancakes

September 25, 2020
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Fluffy Blueberry Pancakes

This has been my go-to pancake recipe for years. Thick and fluffy pancakes with bursting blueberry pockets. Who wouldn’t love that?

 

The recipe is simple, fuss-free, and only needs one bowl and a few ingredients. I love to add the blueberries directly to the pancake batter but if you don’t have blueberries on hand, or if they are not in season, simply use frozen berries or omit them. The pancakes will taste great anyways.

 

Oh, and if you are into fluffy pancake batters, check out my recipe for Austrian-style Blueberry Nocken and my recipe for one of Austria’s most famous dishes, Light and Fluffy Shredded Pancake, called Kaiserschmarrn.



Fluffy Blueberry Pancakes Recipe
Fluffy pancakes with hot and bursting blueberries.

Recipe for fluffy blueberry pancakes

Thick and fluffy blueberry recipe

 

Mix batter, then fold in blueberries.

All you have to do is to mix the ingredients – all in one bowl – and then fold in the fresh blueberries.



Easy fluffy blueberry pancakes recipe

 

Cook until golden brown.

Drop batter, 3 tablespoons per pancake, onto the hot pan and cook over medium heat until golden brown on both sides.



Easy Blueberry Pancakes Recipe

Thick and fluffy blueberry pancakes

 

Airy pancakes …. oh yes!

Fluffy blueberry pancakes recipe

Serve immediately with more blueberries and maple syrup. They also taste great plain. Enjoy!

 

Thick and Fluffy Blueberry Pancakes

Yield: 10 pancakes (4-inch or 10 cm)

Serving Size: 2-3 persons

Thick and Fluffy Blueberry Pancakes

A simple, one-bowl, fuss-free recipe for thick and fluffy pancakes with blueberries. I prefer to use fresh berries but you can use frozen ones too.

Recipe: Ursula | lilvienna.com

Ingredients

  • 1 cup (140 g) fresh blueberries (see notes for frozen berries)
  • 1.5 tablespoons (20 g) unsalted butter
  • 1 cup (240 g) buttermilk (see notes for substitutions)
  • 2 large eggs
  • 1 tablespoon (15 g) granulated sugar
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/3 cups (175 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • neutral-tasting oil or butter for the pan
  • For serving:
  • maple syrup and blueberries

Instructions

  1. Wash blueberries and let dry on a paper towel.
  2. Melt butter in a large bowl in the microwave. Add buttermilk to the bowl and mix, then whisk in the eggs. Add sugar, salt, and vanilla, and stir to combine.
  3. Add flour and sprinkle baking powder on top of the flour. Incorporate the baking powder with your fingers, just a few seconds. Whisk until just combined. The batter should still have small lumps. Do not overmix. Fold in blueberries with a spoon or spatula.
  4. Heat a large nonstick pan over medium heat and coat with oil or butter.
  5. Drop batter, 3 tablespoons per pancake, onto the hot pan and cook over medium heat until bubbles form and the bottom is golden brown, about 2 minutes. Flip carefully and cook until browned on the other side and cooked through, about 1-2 minutes. Repeat with remaining batter.
  6. Serve immediately with more blueberries and maple syrup. They also taste great plain. Enjoy!

Notes

Frozen blueberries: When using frozen blueberries, do not add the berries to the batter. Add the frozen berries directly on top of the uncooked side of the pancake in the pan. This way, the pancake batter doesn’t turn blue.

Buttermilk substitutions:

Yogurt + milk (my preferred method): Add half a cup of plain yogurt to a liquid measuring cup. Add enough milk to measure 1 cup. Stir and use.

Vinegar or lemon juice + milk: If you don’t have yogurt on hand: Add 2 tablespoons vinegar or lemon juice to a liquid measuring cup. Add enough milk to measure 1 cup. Stir and set aside to 'sour' for about 5 minutes. With this method, you might need to add 1 or 2 tablespoons of additional flour if the batter is too runny.

https://www.lilvienna.com/fluffy-blueberry-pancakes/

Thick and Fluffy Blueberry Pancakes was last modified: September 28th, 2020 by Ursula

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