It’s summer, it’s sunny and the blueberry season is here! The question is, does anyone want fluffy blueberry pancakes?
This is one of those crazy recipes that I’ve been making for a good 10+ years, but have not written about it. It’s simple, and the resulting pancakes are soft, fluffy and absolutely delightful. Drizzle or drown in your favorite syrup for that special breakfast, brunch, lunch or dinner treat.
If for some strange reason you have leftover pancakes, they can be reheated in the toaster (even from frozen).
I’ve tried a few gluten-free variations of this recipe, and will post the recipe when I’ve found the perfect one.
FLUFFY BLUEBERRY PANCAKES
Adapted from BBC Food – Fluffy American Pancakes
- 135 g (3/4 c and 2 tablespoons) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons raw cane (turbinado) sugar
- 180 ml (3/4 c) milk, or as needed
- 1 large egg
- 1-2 handfuls fresh blueberries* (depending how blueberry-ish you want them)
- coconut oil/butter to cook
* Frozen blueberries can also be used; do not thaw, simply add them to the batter frozen
1. In a large bowl, mix together the flour, baking powder, salt and sugar. In a measuring jug, beat together the milk and egg.
2. Mix wet into dry and beat with a whisk/fork until smooth. Add additional milk to thin, if necessary. The consistency should be similar to thick double/heavy cream.
3. Gently fold in the blueberries.
4. Heat a large frying pan on medium-high heat. Add a knob of coconut oil/butter and when hot, add 4 tablespoons (60 ml, 1/4 c) of batter to the pan for each pancake.
5. Cook until the surface bubbles, and then flip and cook the other side until golden. Repeat until all the batter is used up. Serve with butter and/or syrups of your choice. Enjoy!