Make these Easy Fluffy Pancakes with Blueberry Sauce for the perfect brunch or breakfast. These easy pancakes use everyday pantry ingredients and takes 10 minutes to prepare!
If you have been following my Instagram Stories, you may have noticed that pancakes feature heavily in our home on the weekends. I’m sure the same is true in many households, and why not? I can’t think of a better start to the weekend than to make a huge batch of pancakes that will see us through to afternoon tea.
Although my husband is French and crêpes make a common appearance at both breakfast and dinner (savoury crêpes are among my favourite dishes), these American pancakes are what we like to have for brunch on weekends.
Fluffy Pancake Recipe
The following pancake recipe has been my go-to recipe for as long as I can remember. Well, not entirely true. My earliest memories of making pancakes involved a pancake mix in one of those plastic containers, and that is probably how I made pancakes until I moved out of home!
But this easy fluffy pancake recipe is almost as easy as a pancake mix, especially since it uses everyday pantry ingredients – flour, sugar, eggs, milk. No fancy ingredients here; no buttermilk, nor ricotta. Just good, old-fashioned basic ingredients.
How to Make Fluffy Pancakes
The trick to making fluffy pancakes like the ones shown in these photos is to not over-work the batter, otherwise you will over-develop the gluten and this will make the pancakes dense and chewy. As soon as you see that all of the ingredients have come together in a smooth batter, immediately stop whisking.
Another tip for making thick fluffy pancakes is to use a small blini pan or similar. This not only produces a batch of pancakes of the same size, but the sides of the small pan forces the batter to rise up, thus producing higher and thicker pancakes. If you were to use a much larger pan to make several pancakes at once, the batter will spread out more and be thinner in height.
Speaking of the batter, the consistency is also important, and this is something where practice makes perfect. Generally speaking, a thick batter produces thick pancakes, but it still needs to be thin enough to spread in the pan.
Equipment for Making Pancakes
I have two small non-stick frying pans which I like to use for making pancakes, frying eggs and making individual omelettes for the kids. Although the pancakes made in these pans look much nicer, more often than not, I just use a large non-stick pan and make 3-4 pancakes at a time.
I also tend to make oval-shaped pancakes which allows me to make better use of the surface space in the pan, an idea which I have borrowed from a friend’s husband who made us his special pancakes for brunch one day. It was the first time I had eaten pancakes which were not round in shape, and I rather liked the look of his free-form pancakes.
What to Serve With Pancakes
I love to eat my pancakes with lots of crispy bacon and warm maple syrup, but pork sausages with a spicy tomato relish also make for a delicious and filling brunch.
The children love their pancakes with just maple syrup, but sometimes I like to make a Blueberry Sauce just for a bit of variety.
This Blueberry Sauce, courtesy of Nigella Lawson, is essentially maple syrup warmed through with lots of blueberries to produce a dark purple sauce. It will stain your pancakes in a dramatic way, but it tastes absolutely delicious.
Anyway, the toppings are endless! What’s more important is that these are the best fluffy pancakes, however you choose to serve them.
Easy Fluffy Pancakes
Make these Easy Fluffy Pancakes with Blueberry Sauce for the perfect brunch or breakfast. This recipe uses everyday pantry ingredients and takes 10 minutes to prepare!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes about 14 pancakes
For the Pancakes
- 45 g (3 tablespoons) unsalted butter
- 340 g (2 1/4 cups) plain flour
- 3 heaped teaspoons baking powder
- 2 teaspoons caster sugar
- 1/4 teaspoon fine salt
- 450 ml (1 3/4 cup) full-cream milk
- 3 eggs
For the Blueberry Sauce
- 125 ml (1/2 cup) maple syrup
- 1 cup of blueberries
For the Pancakes
- Melt the butter in a small saucepan, and set it aside to cool slightly.
- Measure the flour, baking powder, sugar, and salt into a large mixing bowl.
- Measure the milk into a large jug, and whisk in the eggs and slightly cooled melted butter.
- Place a wet cloth under the mixing bowl to stop it from moving around on the kitchen surface.
- Pour in most of the liquid ingredients into the dry ingredients, reserving about 2-3 tablespoons.
- Whisk quickly until you have a smooth batter. You should aim to have a fairly thick batter, but still wet enough to swirl in a saucepan. If it is too thick, quickly whisk in some of the reserved liquid ingredients.
- Heat a large non-stick frying pan over medium-high heat. Alternatively, if you wish to make pancakes of the same size and which are thicker, I recommend using a blini pan or similar-sized non-stick frying pan.
- Melt a small amount of butter in the pan and wipe it off with some kitchen paper.
- Use a 1/4 cup measure to dollop the batter onto the pan.
- When you see bubbles appear on the surface, flip the pancake over and continue cooking for a few more minutes until lightly golden.
- Serve the pancakes warm with toppings of your choice.
For the Blueberry Sauce
- Pour the maple syrup into a small saucepan and add the blueberries.
- Bring the mixture to the boil and simmer for 1-2 minutes, or until the blueberries start to burst.
- Pour the Blueberry Sauce into a small jug for serving.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per pancake
- Calories: 144
- Sugar: 2.3g
- Sodium: 73mg
- Fat: 4.3g
- Carbohydrates: 21.2g
- Fiber: 0.7g
- Protein: 4.9g
- Cholesterol: 48.9mg