How to Make Blueberry Pancakes Fluffy
Do you know the secret to making these blueberry pancakes thick and fluffy? Just resist the urge to over mix the batter. Let there be lumps. While we don’t want lumps in our mashed potatoes or cake frosting, if you let your pancake batter be a little lumpy, your pancakes will be light, tender, fluffy, and thick. Now, if you prefer your pancakes to be thin and firm (some people do), just beat the heck out of that batter, until smooth as porcelain.
Blueberry Pancakes That Aren’t Purple
A final tip. Audrey was all of ten years old when she showed me how she keeps the blueberries from bleeding into the batter and turning it purple. She likes to add them individually to each pancake once the batter is poured out onto the griddle. This way you can space them out well and they don’t turn your blueberry pancakes blue. Updated from the recipe archive. First posted in 2005.
2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons sugar
Other ingredients:
2 large eggs 1/2 cup buttermilk 1 cup milk 3 tablespoons warm melted butter 1 cup blueberries Butter or vegetable oil
In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk. Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together. Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. A lumpy batter makes fluffy pancakes. At this point you can either gently fold in the blueberries, or wait until you pour the batter onto the griddle, and then place the blueberries into the surface of the pancake batter. Placing the blueberries into the pancakes while they are cooking will help keep them from bleeding. Oil the pan with either a little butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide. If you haven’t already added the blueberries to the batter, you can place several in each pancake while it cooks. After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side. Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don’t stick. Serve immediately. Serve with butter, maple syrup, and extra blueberries. Oatmeal Blueberry Buttermilk Pancakes from the New York Times
