Oh my word these pancakes. So yummy they are slightly cakey and slightly doughy and when fresh the edges have that wonderful slight crisp to them. You have to make them!! I wasn’t a big American pancake fan, but this fluffy blueberry pancake recipe really hit the spot. I hope you agree.

American Pancakes or British pancakes?
Growing up back in England I never had or even knew really what American pancakes were. The pancakes I was accustomed to are more in the style of a crepe, and do remain my favorite. But this fluffy blueberry pancake recipe is becoming one of my new favorites, I have to admit.
The reason I think I have never quite loved this style of pancake is because I tend to find them too cakey and dry. Also, a bit bland too if I am being honest. Yes, I know, you can add lots of syrup but then they go soggy and have a gross texture. Is it just me that feels that way?
The American style of pancake in the UK is more like a drop scone or griddle cake. Not sure if anyone on here has heard of those. I remember them being in my BE-RO cookbook. Now I am showing my age. Also my Aunty always made them she would add lemon, they are amazing. Go look drop scones up, see if you agree with me. In fact lavenderandlovage.com have a post dedicated to them click here to check that out.

Where the inspiration for this fluffy blueberry pancake recipe came from.
The inspiration for this blueberry recipe came from my father in law. According to my husband Nic his dad makes the best pancakes and he loved having blueberry pancakes when he was young.
So Nic made it his goal to recreate his dads recipe and this is what we came up with. It has been tweaked and refined over the years but I think we have got them to a great place. I hope you will agree.

The trick to making them fluffy.
So what makes these pancakes fluffy? It starts with an egg white. You will want to beat this egg white until it is nice and fluffy. Like you would if you were making a meringue. Beat it until you have nice soft peaks.
You will then want to very gently fold it into the batter until it is fully combined. Just be slow and gentle, take your time, it is worth it. You batter should look nice and light, having a bit of an airy texture to it.

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So what tools do you need?
- Whisk any whisk will do but bigger is better. It will make your job a lot easier
- Stand mixer or hand mixer, optional. You can do it by hand with a normal whisk. These tools just make it easier that’s all. I do at least recommend having a hand mixer as part of your kitchen tools. they are nice and compact too. Click here for the link If you would prefer a stand mixer and want to invest in that then you cannot go wrong with a kitchen aid mixer I love love love mine. Click here.
- Wooden spoon
- Spatula
- Measuring spoons
- measuring cups. I like ones that have good handles as I tend to use them as ladles too. Like for this recipe I use the half cup to scoop out the batter. Click here for the ones I like.
- Mixing bowl and small bowl for egg white.
- Cast iron Skillet or a frying pan. Either works well.

Ingredients you will need?
- All purpose flour. I do prefer white flour for pancakes. If you decide to go the whole grain route then obviously the results will be very different you may need to alter the liquid amounts so that they aren’t too dry. But if you give it a go let me know how you get on. Einkorn would also be a great choice.
- Baking powder
- Sea salt
- Sugar, I use either white granulated sugar or cane sugar
- Buttermilk. I have mentioned on other posts that I never but buttermilk I always make my own substitute. Which is 1 cup milk and 1 tablespoon White vinegar. So this recipe would be 2 cups milk 2 tablespoons of white vinegar. You mix them together and let stand for a round 5 minutes.
- 2 Eggs. One will be separated, the yolk will go straight into the batter along with the other egg but the white will be kept aside in another bowl and beaten till its fluffy.
- Blueberries. I tend to use frozen which I run under cold water before I add them to the batter. I read that it makes them sweeter. So hey why not plus it removes any ice crystals. You can use fresh if you prefer.

How to make this fluffy blueberry pancake recipe
Mixing the ingredients together
If you are making your own buttermilk with milk and vinegar do this now.
In a medium to large mixing bowl add in your flour, sugar, baking powder and salt. and mix them together.

Add in 1 of the eggs, then with the other egg you need to separate the white for the yolk. Place the white in a separate smallish bowl ( you want it big enough so you can beat the white till its fluffy. With the egg yolk add it to the dry ingredients and the other egg.
Melt the butter until its just melted. And add that to the mixing bowl.

Now gradually add in the buttermilk. I tend to do it in two parts. I add 1 cup and beat the the mixture until you a get a thick smooth batter, I then add the rest of the buttermilk. Beat that until its nice and smooth.
Using your wooden spoon or spatula gently add in the blueberries. They should be evenly dispersed throughout the batter.

Using a hand mixer or whisk beat the egg white until it forms nice soft peaks. A bit like meringue.
You then want to very carefully fold the egg white into the batter so that it has been fully incorporated and there isn’t any lumps of egg white left. Careful you don’t over mix it too much, so that the air just deflates out. Just take your time.

Cooking the pancakes
In a skillet or frying pan add a knob of butter. Let that melt and cover the pan. You want the stove temp to be around medium heat. Don’t let it get too hot.
Using a half cup measure of pancake batter. pour batter onto skillet/pan. If you can fit more than one add what you can. Or if your more comfortable you can just do one at a time.

How do you know when to flip the pancakes? Watch for the tiny bubbles on the surface of the pancake to start popping. Once that is happening flip the pancake with a spatula. Cook the other side for around a minute. You can at this point flip it back over and check the color see if it is looking good.

Now move onto the next one and repeat until all the batter has been used up.
To keep your pancakes warm I put them on a plate in a warm oven. No one wants a cold fresh pancake.
Enjoy them in a stack with butter and maple syrup. You can also add more fruit too if you like.

Some other variations you might also like
If you don’t want to use blueberries or you don’t have any why not try adding something else like
- Banana
- Raspberries
- Chocolate chips
- Strawberries
- Lemon Zest and a bit of lemon juice

Fluffy Blueberry American Pancakes
Oh my word these pancakes. These blueberry pancakes are slightly cakey and slightly doughy and when fresh the edges have that wonderful slight crisp to them. They will tick all of your perfect pancake boxes.
Ingredients
- 2 Cups All purpose white flour
- 2 Tsp Granulated or Cane sugar
- 2 Tsp Baking powder
- 1/4 Tsp Sea salt
- 2 medium free range eggs. (1 separated white from yolk)
- 1 Tbsp melted unsalted butter. (omit salt if using salted)
- 2 Cups Buttermilk (see note if you want to make your own)
- 1 Cup frozen blueberries
Instructions
- If you are making your own buttermilk with milk and vinegar do this now. See note below on how to do this.
- In a medium to large mixing bowl add in your flour, sugar, baking powder and salt. and mix them together.
- Add in 1 of the eggs, then with the other egg you need to separate the white for the yolk. Place the white in a separate smallish bowl ( you want it big enough so you can beat the white till its fluffy. With the egg yolk add it to the dry ingredients and the other egg.
- Melt the butter until its just melted. And add that to the mixing bowl.
- Now gradually add in the buttermilk. I tend to do it in two parts. I add 1 cup and beat the the mixture until you a get a thick smooth batter, I then add the rest of the buttermilk. Beat that until its nice and smooth.
- Using your wooden spoon or spatula gently add in the blueberries. They should be evenly dispersed throughout the batter.
- Using a hand mixer or whisk beat the egg white until it forms nice soft peaks. A bit like meringue.
- You then want to very carefully fold the egg white into the batter so that it has been fully incorporated and there isn't any lumps of egg white left. Careful you don't over mix it too much, so that the air just deflates out. Just take your time.
- In a skillet or frying pan add a knob of butter. Let that melt and cover the pan. You want the stove temp to be around medium heat. Don't let it get too hot.
- Using a half cup measure of pancake batter. pour batter onto skillet/pan. If you can fit more than one add what you can. Or if your more comfortable you can just do one at a time.
- How do you know when to flip the pancakes? Watch for the tiny bubbles on the surface of the pancake to start popping. Once that is happening flip the pancake with a spatula. Cook the other side for around a minute. You can at this point flip it back over and check the color see if it is looking good.
- Now move onto the next one and repeat until all the batter has been used up.
- To keep your pancakes warm I put them on a plate in a warm oven. No one wants a cold fresh pancake.
Enjoy them in a stack with butter and maple syrup. You can also add more fruit too if you like.
Notes
I have mentioned on other posts that I never but buttermilk I always make my own substitute. Which is 1 cup milk and 1 tablespoon White vinegar. So this recipe would be 2 cups milk 2 tablespoons of white vinegar. You mix them together and let stand for a round 5 minutes.
I do prefer white flour for pancakes. If you decide to go the whole grain route then obviously the results will be very different you may need to alter the liquid amounts so that they aren't too dry. But if you give it a go let me know how you get on
If you don't want to use blueberries or you don't have any why not try adding something else like
- Banana
- Raspberries
- Chocolate chips
- Strawberries
- Lemon Zest and a bit of lemon juice