fluffy pancakes

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

Fluffiest Blueberry Pancakes

milk

white vinegar

flour

sugar

baking powder

baking soda

salt

butter

blueberries

Mix the milk and vinegar and let it sit for a minute or two (you&#8217;re making &#8220;buttermilk&#8221; here).

Mix the milk and vinegar and let it sit for a minute or two (you're making "buttermilk" here).

Fluffiest Blueberry Pancakes Step 1

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

Fluffiest Blueberry Pancakes Step 2

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).

Fluffiest Blueberry Pancakes Step 3

Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

Fluffiest Blueberry Pancakes Step 4

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Fluffiest Blueberry Pancakes Step 5

OMG, such an easy recipe! Made it this morning for breakfast and will surely be making it again soon. Love the milk+vinegar option, as here in Argentina we don't have buttermilk in stores.

These were great! My new go-to recipe for blueberry pancakes!

Hi there! Just made these and while thee flavor was delicious, I couldn't get them to cook inside without burning on the outside. I tried going down to medium heat, but then they just sat and sat and sat and got very dense by the time they were finally cooked through. I didn't get many bubbles coming up either. Maybe I didn't use enough vinegar? Do you have any suggestions?

Check the expiration date on your baking soda and baking powder as well. Dense with hardly any bubbles usually means either of those has lost the ability to make things rise. That also will result in burning. Good luck!

These were delicious! I am borderline diabetic so wondering if I could substitute white flour for another flour! Also loved the milk and vinegar option as my husband is lactose intolerant so I was able to use his lactose free milk! It's usually difficult for me to make pancakes for him that are nice and fluffy!  This one is in my recipe box forever!
BTW...my 13 year old son devoured them! Need to double the recipe going forward 😉
Thanks!

These are so light and delicious! New go to pancake recipe!

After trying MANY pancake recipes over the years, this has become my "go to" recipe for making pancakes with my 4 year old on Saturday mornings (although we use chocolate chips instead of blueberries... :)). This recipe is perfect--just sweet enough, and makes a manageable amount for two adults and one kiddo, sometimes with a few leftover. Thanks for the delicious recipe! Love this site!

I used white vinegar and made them for lunch! Didn't have any blueberries, but added chocolate chips. Delicious!!

I used lemon juice instead of vinegar which worked well. Great recipe, thanks!

Loving making pancakes on Saturday morning and freezing for the week! Then popping them in the microwave for quick yummy breakfast before school!

Could  I use this recipe to make waffles?

Made these this morning. My 3 kids went back for 3rds! Great easy recipe!

These pancakes are SO good, super fluffy, my only go to for pancakes!

yes, the buttermilk was what the pancakes were making, so that would work great. Have a great day!

I have tried a lot of blueberry pancake recipes this summer. All have fallen short of this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

blueberry !!! I wanna eat 'em all at once &lt;3 jajaja

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Oh how I love blueberry pancakes. I usually make mine with cornmeal, but I love the idea of these thick fluffy pancakes. I'm starting to panic that summer produce time is coming to an end!!!!

Blueberries and pancakes were made for each other, these look soo fluffy and delicious! Can't wait to try!

Fabulous blueberry pancakes! My first attempt at anything but a mix when it comes to pancakes but these are so much better! Thanks for sharing...outstanding!

Made these with buttermilk (which is why I left out the vinegar) and the recipe and pancakes were perfect!  Another tasty treat to add to my Pinch Of Yum recipe stash.

https://www.youtube.com/watch?v=YdxBy3_nk1s

Best pancakes I've ever made! Super basic, thick and fluffy blueberry pancakes - melt in your mouth, golden brown, and bursting with blueberries. 

Full recipe: https://pinchofyum.com/fluffiest-blueberry-pancakes

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A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients.

Fluffy, Fluffy Pancakes

All-Purpose Flour, sifted

tsp Baking Powder

Salt

tbsp White Sugar

Milk

Egg,

tbsp Unsalted Butter, melted

tsp Pure Vanilla Extract

Canola Oil (or any other vegetable oil), for cooking

Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.

Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.

Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

I always try a different recipe for pancakes but they never work out and they always taste bad but this is the first time I try it and it works, the pancakes were sooo good they were light and fluffy honestly the tips you gave were so useful.
thank you so much for the recipe.

I decided to try the recipe exactly as I saw it and these are the fluffiest pancakes I have ever made. I did what another person said in their comments and beat the egg whites separately too. Thanks. This is what community is all about...together we can all do things better!

Wish I could show you the picture.

Perfect recipe. I followed it, didn't change a thing, got 4 big fluffy pancakes with a touch of sweetness. Medium heat on a non-stick pan. Let it rest a few minutes and you'll see it start bubbling, as long as your baking powder is not stale. I saved some batter in the fridge the second time I made them and it cooked beautifully the following day. Thank you.

This really turned out well for me. My daughter loves pancakes so we normally make them in batches and in mini sizes. Doubled the recipe (thank you for placing the converter there in the recipe) and managed to get about 30 mini pancakes (mind you this after she’s gobbled 8 or so pieces as I was making them). Hopefully they still stay that way after freezing them!

I have made these 3 times with great success. Until this recipe I was never able to make decent pancakes. Now everyone loves my pancakes. Thank you so much!

I beat the whites and add them in last minute but other than that I haven’t changed a thing and we have had perfect Sunday pancakes 3 weeks straight! Absolutely delicious and SO fluffy! Thank you, thank you, thank you!

This has been my favorite pancake recipe on the internet! I have been making for for the past 4 years and recommend it to everyone! Thank you! :)

Delicious pancakes, fluffiest I've ever had/made, and my family makes them all the time now! Thank you!

I used Silk non dairy whip cream in place of milk, packed brown sugar in place if the white sugar and added a 1/4 tsp extra vanilla, plus fresh blueberries and they came out amazing. Perfect consistency on the recipe.

Incredibly tender and delicious pancakes!!! They've got an absolutely lovely custardy flavor. Unfortunately, mine came out a little flat, but it's probably because we're in a humid heatwave at the moment. I will definitely try this again!

I am a former pancake shake person - the ones you just add water and shake - and pancakes have always been ‘yeah that’s pretty nice’
I decided to treat my boyfriend to pancakes but had no shaker, so after a quick google search I found this recipe.
Omg. Fool proof pancakes. Perfect every time!! I’ve been harassing my family to give it a go so we can talk about it haha they’re amazing. I love watching them rise after the first flip. 

Bravo!

This just tastes like vanilla extract and the pancakes kept breaking when I cooked them.

Thank you so much for this delicious recipe. I swapped the milk for soya milk (all we had) and sugar for sweetener just for personal preference. I can honestly say these are the fluffiest and yummiest pancakes I’ve ever managed to make. The fact that they’re speedy to make, and the recipe is easy to follow is a real bonus.

I’v tried so many recipes but this one is really the best its fluffy light and really good thank you from saudi arabia

made these today and they are really Fluffy

these are literally the best pancakes i’ve ever had, thank you so much!

Made these- and, LOVED them. I was looking for the ones I had in Japan. But, these were just spectacular. I usually make a corn (meal) pancake that is to die for. But, this is going to be my new replacement. Question: Can you make the batter ahead of time? I have football practice in the morning, and would like to prep the batter the night before so that I can make when I get home by noon.

Thanks again!

Thank YOU so much for posting this!
I used this recipe for as long as i could remember, MY mom always asks me to make the pancakes now hehe
I will make sure to check out your other recipe and try them too!

Indeed, the best fluffy pancakes EVER...
After trying SOOOO many recipes, I finally found THE ONE.

Thank you!

First time, super easy, 6 little fluffy pancakes using 1/4 cup. Love it! Thank you for the recipe

This is now my Go To recipe for pancakes, Nothing else I've ever made has even come close to how these turn out. The whole family requests them, including my super picky grandson!

way way way too much baking powder. these are the worst pancakes I've ever had.

We have made this recipe for many years now. Definitely best pancake recipe on the internet. The tips are so helpful. Anyone having trouble should read those first! 

Molly and Bill

Thank you for this recipe!
It's extremely easy and came out perfect 👌 I can safely say it the best pancake I've eaten.

I've been using this recipe for a year and it's always been fail proof!!! I've tried many others, but nothing works as well. This recipe is also so forgiving!!- swap the flour for rye flour, replace butter with oil, milk with water - it's always great!!

I have made this many times love it ! Thanks Riz

Just 1 question can i use corn flour instead of plain flour? I have my friend coming over for brunch and i am thinking of making your fluffy pancake but he eats only gluten free so i thought about swapping it with corn flour. 

What do you think??

Thanks
Reina

I don't know if it was my baking powder but man they taste funny. Fluffy for sure and they taste really good at the begining but there's a weird aftertaste on them. I added more sugar more flour to the last one and still couldnt get rid of it. otherwise it's pretty accurate on the fluffy part XD

Perfect fluffy and light pancakes! I use a sandwich press (opened) to cook my pancakes so they’re at the perfect temperature from the first one. I also separated my egg and whisked the white to stiff peaks and folded it in at the end. My partner said they were super light like hot cakes at McDs haha.

I can’t tell you how many times I’ve made this recipe. Perfect pancakes everytime, I love it! Thank you!

OMG! This recipe truly perfect! I could make really fluffy pancakes according to description! And also the suggestions were verily useful about "why are my pancakes flat?"!
Thank you so much! Surely I save the recipe! :)

These are the best pancake base ever. Only thing I do differently is add cinnamon.  Besides that they are great. Only pancake I make now. Freeze great for my kids to warm up before school. Easy to have dry and wet separate and take camping! Thanks so much!!

These pancakes soak up syrup really well, even though I forgot to reduce liquid for adding fruit. 10/10, would pancake again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535426987/qw1f1erug6mn2qg1agn7.mp4

Tasty-style recipe video for Fluffy Pancakes post, called Best-Ever Homemade Pancakes

Best-Ever Homemade Pancakes

Pumpkin Spice Pancakes go perfect with crisp fall mornings. 

Pumpkin Spice Pancakes

c. all-purpose flour

tbsp. packed light brown sugar

kosher salt

cinnamon

nutmeg

ginger

c. milk

c. pumpkin puree

eggs

pure vanilla extract

Butter,

Made this and loved it. Added a tab bit more milk to thin out the mixture, which allowed them to cook better. Used a cinnamon/vanilla syrup with a few pecans for toppings. I’d make it again.

Gross. Mushy on the inside even after cooking a really long time, bland and a complete waste of resources. Don’t do it.

Very shallow and pedantic, quite shallow and padantic, hmmmmm yes

There might be too much pumpkin in this recipe and that is why it doesn't cook all the way through. I did use Libby's and had the same problem with the pancakes not cooking all the way through.

I made these.  They tasted great but mine did not get fluffy like the picture.

These pancakes are so freaking good!! I’ve made a few different recipes for pumpkin pancakes and this one is my favorite!

https://streaming.hearstdigitalstudios.com/c656c256-4291-4bfb-91b6-d6abe2527789/video_rover_16x9_1080p_hd_1555082591_4785.mp4

The Strawberry Cheesecake Pancakes have a delicious homemade strawberry syrup.

Strawberry Cheesecake Pancakes Are The Ultimate Brunch Treat

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

Almond Flour Pancakes

tbsp oil

maple syrup

tsp baking powder

almond flour

Avocado or coconut oil (for frying)

In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.

Whisk well until batter is smooth consistency.

Preheat ceramic non-stick skillet on low heat and swirl oil to coat.

Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.

Flip pancakes before they are dry on top and bubbles appear.

Cook for another 1-2 minutes.

Proceed with remaining batter and reduce heat as skillet gets hotter.

Serve with maple syrup, plain yogurt and berries.

Store: Refrigerate covered or in a container for up to 3 days.

Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.

Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry

Fluffy Japanese Pancakes Recipe by Tasty

pancake mix

berry,

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Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.

In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.

Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.

Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.

Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.

Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.

Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

https://vid.tasty.co/output/17778/mp4_640x640/1481738464

These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe easy to make anytime.

Healthy Pancakes (Whole Wheat)

cow's milk

white vinegar

eggs (large)

tsp baking soda

tsp salt

Oil (for frying)

In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".

In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.

Add flour and mix gently with spatula until combined and no lumps.

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.

Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.

Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Serve hot with berries, maple syrup, yogurt, sour cream etc.

Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.

https://www.youtube.com/watch?v=4Dj9H1Gtcwo

These Healthy Pancakes with whole wheat flour or spelt flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe so easy to make anytime. No buttermilk!⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

PRINT RECIPE https://ifoodreal.com/healthy-pancakes/

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Healthy Whole Wheat Pancakes | FLUFFY + NO BUTTERMILK

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

How To Make The Fluffiest Pancakes Recipe by Tasty

all-purpose flour

buttermilk

unsalted butter, 1 stick, melted

eggs,

unsalted butter,

blueberry, optional

chocolate chip, optional

maple syrup,

In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.

https://vid.tasty.co/output/101218/landscape_480/1530909210

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

lemon juice

balsamic vinegar(optional)

unsalted butter

self-raising flour

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

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