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fluffy blueberry pancakes

a recipe by
Cyndie Smith

5 Stars | 11K Reviewers Note: Using buttermilk instead of strait milk is the single most tride and true method of eating super fluffy pancakes. It's what makes your batter carbonated. (I hear that, also using room temperature ingredients help add to the chance of making your pancakes fluffy.) But also, having carbonated batter is what gives your pancakes the extra air bubbles; which, create a cloud-like environment for the blueberries to remain evenly distributed in the batter throughout the cooking process. This ensures that you will have blueberries in every single delicious, fluffy bite!

serves 4-6
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For fluffy blueberry pancakes

  • 1 c
    frozen blueberries, thawed, washed, and dried
  • 3/4 c
    milk, room temperature
  • 2 Tbsp
    white vinegar
  • 1 c
    all purpose flour
  • 2 Tbsp
    white sugar
  • 1 tsp
    baking powder
  • 1 Tbsp
    lemon zest, grated
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1
    egg, large
  • 2 tsp
    vanilla extract
  • 2 Tbsp
    butter, melted

How To Make fluffy blueberry pancakes

  • 1
    Bring all ingredients to room temperature. *Note: Microwave milk for 10 seconds. Place egg in warm water and let sit for about 5 minutes. (Using room temperature ingredients improves your odds of making fluffier pancakes.)
  • 2
    Combine your milk and vinegar and let sit for 5 minutes to "sour". This will make the buttermilk.
  • 3
    Wisk all of the dry ingredients (flour, sugar, baking powder, lemon zest, baking soda, and salt) together in a large mixing bowl. Then, sift the dry ingredients in a hand sifter. By sifting these ingredients, it means they will be much more well combined than just simply wisking them and you will end up with a lighter, fluffier combination.
  • 4
    Once the dry ingredients are done sifting, then whisk together the wet ingredients (buttermilk, lemon zest, vanilla extract egg, and melted butter).
  • 5
    Then, create a well in the flour mixture. Pour your wet ingredients into this well and begin wisking all of it together. For a well combined batter, you will want to begin wisking from the center of the well and work your way out to the wall of your bowl. Wisk until the batter is just moist. *Note: Don't over wisk! It will deflate all of that great bubbly carbonation in your batter that will give you fluffy pancakes, and then you will end up with thin, chewy pancakes.
  • 6
    Heat a large skillet over medium heat, and coat with cooking spray. Right before you begin cooking your pancakes, gently fold in the blueberries into your batter. Then, use a 1/4 cup to spoon your batter onto the skillet and, cook until bubbles appear on the surface and edges appear to be browning. (About 1½ minutes.) Flip with a spatula, and cook until browned on the other side. (About an additional 1½ minutes.)
  • 7
    Remove cooked pancakes and serve immediately. Or, you can set them aside on a plate to cool and then move them to a storage container to eat later.

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