Can I use frozen blueberries instead of fresh?

Yes absolutely and they work perfectly. Take them directly from the freezer without thawing, break apart any large clumps with your fingers, and add to the batter. Stir through with the minimum number of strokes possible, just two or three, to distribute without pressing. Frozen blueberries bleed their purple pigment into the batter when over-stirred and produce a discolored grey-blue batter. Minimal stirring keeps the batter pale and the berries distinct throughout the finished pancake.

Can I skip the vinegar?

You can but the pancakes will be noticeably less fluffy as a result. The vinegar activates the baking soda and provides the extra rise that compensates for the weight of the blueberries in the batter. Without it, the pancakes still rise from the baking powder but not as dramatically. As an alternative, substitute the milk and vinegar combination with three quarters cup of buttermilk which provides the same acidic activation effect.

Why are my blueberry pancakes blue inside?

The blueberries bled their pigment into the surrounding batter from being over-stirred or from being thawed frozen berries added to the batter. Use fresh blueberries whenever possible and with frozen berries add directly from frozen and stir through with only two to three strokes. The bleed is harmless and the pancakes taste identical but the visual appearance is less appealing.

Blueberry Pancakes Extra Fluffy Easy 20 Minute Breakfast

Name: Blueberry Pancakes The Most Extra Fluffy and Beautiful Breakfast You Will Ever Make
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 2 tbsp Granulated Sugar; 2 tsp Baking Powder; 1/4 tsp Baking Soda; Pinch of Salt; 1 large Egg; 2 tbsp Unsalted Butter melted; 3/4 cup Whole Milk any fat percentage; 1 tsp Pure Vanilla Extract; 1 tsp White Vinegar; 1 1/2 cups Fresh or Frozen Blueberries do not thaw if frozen; Extra Butter for the pan; Softened Butter and Maple Syrup for serving

Description

The most extra fluffy Blueberry Pancakes made with a clever combination of baking powder baking soda and white vinegar for the maximum possible rise studded throughout with fresh or frozen blueberries that burst with warm juice in every bite. A completely easy and beautiful 20-minute breakfast recipe.

Ingredients

Scale

1 cup All-Purpose Flour

2 tbsp Granulated Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

Pinch of Salt

1 large Egg

2 tbsp Unsalted Butter melted

3/4 cup Whole Milk any fat percentage

1 tsp Pure Vanilla Extract

1 tsp White Vinegar

1 1/2 cups Fresh or Frozen Blueberries do not thaw if frozen

Extra Butter for the pan

Softened Butter and Maple Syrup for serving

Instructions

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Add egg, melted butter, milk, vanilla, and vinegar directly to the dry ingredients.

3. Whisk until just incorporated. Batter should look slightly lumpy.

4. Add blueberries and stir through with 2 to 3 gentle strokes only. Do not overstir.

5. Melt 1 tsp butter in a non-stick skillet over medium to medium-high heat.

6. Scoop a generous 1/4 cup batter into skillet. Nudge into a 4 to 5 inch circle.

7. Cook 1 1/2 minutes until bubbles appear and underside is mostly golden.

8. Flip and cook 1 minute more until second side is golden and center springs back.

9. Keep warm in 200°F oven in single layer on wire rack. Do not stack.

10. Repeat with remaining batter adding butter to pan as needed.

11. Serve stacked high with softened butter and maple syrup.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 186
Sugar: 8g
Sodium: 107mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 39mg

Keywords: blueberry pancakes, extra fluffy blueberry pancakes, fluffy blueberry pancake recipe, easy blueberry breakfast pancakes