There’s something magical about a stack of perfectly fluffy pancakes studded with juicy blueberries. These American-styled blueberry pancakes are thick and super fluffy. And what’s great about this recipe is you can replace the blueberries with anything you want – bananas, cinnamon, raspberries, the possibilities are endless.

Why This Recipe Works

Through countless Sunday morning experiments, I’ve found that the combination of buttermilk and proper leavening creates that coveted fluffy texture, while the lemon zest adds a subtle brightness that complements the sweet blueberries perfectly.

Understanding the Science

1. Baking soda: The baking soda reacts with buttermilk’s acidity to create bubbles that make these pancakes exceptionally light and fluffy. This chemical reaction is crucial for achieving the perfect rise and texture.
2. Buttermilk: another essential ingredient to help make these pancakes super fluffy and moist. If you don’t have buttermilk on hand, you can add 1 tbsp of lemon juice or vinegar into a cup of milk. Use this ratio to make buttermilk. Buttermilk serves multiple purposes:
   • Provides acidity to activate the baking soda
   • Tenderizes the gluten for softer pancakes
   • Creates a subtle tanginess
   • Ensures moist, tender results
3. Frying: i like to fry fry on medium heat to let the pancakes have time to cook through before it burns. Don’t worry, the first pancake always turns out ugly, don’t stress.
4. Fruits: Fresh blueberries add bursts of flavor and moisture. The recipe works beautifully with other fruits, making it incredibly versatile.

Professional Tips

• Don’t overmix the batter – you can pour the batter through a sieve to remove lumps.
• Let batter rest 5 minutes before cooking
• Look for bubbles forming on surface before flipping
• Press berries gently into batter after pouring
• Keep finished pancakes warm in low-temp oven
• Clean pan between batches if needed
• Rub lemon zest into sugar releases essential oils
• Resist urge to press down on cooking pancakes. We want the pancakes to rise!

Storage and Reheating

• Optional: Keep warm in 200°F oven while cooking remaining batches
• Cover with clean kitchen towel to prevent drying
• Best served immediately
• Storage: Cool completely before storing. Layer with wax paper between each pancake to prevent sticking. Refrigerate up to 2 days. Freeze up to 1 month. Reheat in toaster or oven until warmed through.

Buttermilk Substitutes

For each cup of buttermilk needed:

• Add 1 tablespoon lemon juice or white vinegar to 1 cup of regular milk
• Let stand 5 minutes before using to allow the milk to start curdling

Fruit Variations

These pancakes work beautifully with:

• Fresh raspberries
• Sliced bananas
• Diced apples with cinnamon
• Mixed berries
• Chocolate chips

Remember, pancake making is part science and part art. The first pancake might not be perfect (it rarely is!), but it helps you gauge your pan’s temperature and the batter’s consistency. By the second or third, you’ll be flipping perfect, golden-brown circles of deliciousness.

Whether you’re making these for a lazy Sunday breakfast or a special brunch gathering, these pancakes are sure to become a family favorite. The key is patience with the cooking process and attention to detail with the ingredients. Happy flipping!

Ingredients

2 tbsp sugar
1 lemon, zest
250g plain flour
1 tsp baking soda
1 tsp salt
480ml buttermilk
50g butter
2 eggs
1/2-1 cup blueberries, extra for garnish

Method

1. In a mixing bowl, rub together the sugar and lemon zest with your fingers. This helps the oils in the zest to come out and maximise its flavour.
2. Add in the dry ingredients and mix well. Follow by the wet ingredients plus the blueberries and again, mix well.
3. In a pan over medium heat, melt some butter and pour in ~1/2 cup of batter. Wait until the edges are cooked and the surface is bubbly, then flip to cook the other side.
4. Top with butter, maple syrup and more blueberries. Serve