Fluffy Blueberry Pancakes
These fluffy blueberry pancakes are the perfect Sunday morning breakfast. These perfect, fluffy vanilla pancakes are filled with pop-in-your-mouth juicy blueberries, and are great served with generous amounts of maple syrup.
We often like to start our Sunday with a stack of pancakes. It’s nice to sit around the table and enjoy breakfast together as a family. While ordinary pancakes are good, I enjoy pancakes with berries so much more.
Can I use frozen blueberries?
Absolutely, while fresh blueberries are great, they are so expensive for most of the year. I always have a stash of frozen blueberries in the freezer to use in place of fresh blueberries for pancakes and any other baking I do. We even use frozen blueberries in our porridge during the week.
There are a few tricks to keep in mind when adding frozen blueberries to pancake batter.
First of all, always use them from frozen. They start to get very juicy as they defrost which results in excess purple juice right through your pancake batter.
Even when using the blueberries from frozen, they still have a tendency to turn any batter purple. To minimise it, ensure the batter is fully mixed before adding the blueberries. Once the batter is ready, tip in the frozen blueberries and gently fold through, stirring as little as possible.
Blueberry pancakes recipe
- 1 cup self raising flour
- 2 tablespoons sugar
- 1/4 teaspoon bi-carb soda
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup blueberries
- Butter or oil, for frying
- Maple syrup, for serving
- Add the self raising flour, sugar and bi-carb soda to a large mixing bowl and stir until well combined.
- Add the egg, vanilla extract and milk to the flour mixture, and stir once again until the dry and wet ingredients are well combined.
- Add the blueberries to the pancake mixture and gently fold through.
- Heat the butter or oil in a frying pan over a medium-low heat. Add spoonsfull of pancake batter to the frying pan, depending on your desired size of pancakes.
- Cook the pancakes on the first side until bubbles appear on the surface. Flip the pancakes and cook on remaining side until cooked through.
- Repeat until the pancake batter is gone.
- Serve the pancakes immediately with generous amounts of maple syrup.