American blueberry pancakes recipe topped with melted butter and thick golden syrup. Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.
In a large bowl mix together the flour, caster sugar and baking powder.
In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
Next add the yogurt and milk to the yolks.
Whisk together well until smooth and fully combined.
Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
Whisk everything together into a thick batter.
In a separate smaller bowl whisk the egg whites until soft white peaks form.
Gently fold the egg whites into the pancake mixture.
Finally add the blueberries to the batter.
Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.
Flour: Use plain or all purpose flour. Baking powder: American pancakes use a rising agent to make them thick and fluffy.Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.Expert tip 1: Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.Expert tip 2: If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.How do I make pancakes fluffy? American blueberry pancakes are made fluffy by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.What to serve with pancakes? The most simple topping for blueberry pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include other types of berries, banana, mango, nutella, cream, yogurt, chocolate chips, chocolate sauce, toffee sauce, lemon curd, nuts and seeds.How do you know when to flip the pancakes? The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly. More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste :-)