Mommy Hates Cooking

Fluffy Blueberry Pancakes {Gluten Free Optional}

Fluffy Blueberry Pancakes

I made the best blueberry pancakes that I have ever made.

They are fluffy, most of my pancakes don’t turn out this fluffy.  The batter wasn’t runny…I don’t like runny batter.  They flipped easily and didn’t fall apart because they were fluffy and the batter wasn’t runny.

Plus add some fresh blueberries and it is just a pancake party in your mouth!

Did I mention you can make these gluten free?  Yes, you can!

Fluffy Blueberry Pancakes

Okay…so why were they so fluffy?  By mistake.

If you want fluffy pancakes all you need to do is have a baby who decides to start randomly crying in the evenings again as if we are back to a newborn phase all over again.  Crying so hard that you had to leave dinner for about 30 minutes to get her calm enough to go back and finish them.  Yes, this was a breakfast for dinner night.

I came back…my batter was thicker and fluffier.  Then, I learned, leave your batter for about 30 minutes to sit and you have fluffy pancakes.

Fluffy Blueberry Pancakes

These pancakes were the best ones I’ve made so far, at least I think so.  Now, that could of been from the fact I had been dealing with a screaming mad baby or I should say spitting mad baby for several hours by the time I actually ate them, so anything at this point tasted like heaven as long as it was coated in silence.

Fluffy Blueberry Pancakes

I mixed blueberries into the batter for this but also topped them with additional blueberries too.  Is it just me or are you excited that blueberries are in season now?  They are so tasty this time of year!

Fluffy Blueberry Pancakes

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Fluffy Blueberry Pancakes {Gluten Free Optional}

Yield: Makes 8-12

Ingredients:

  • 2 Cups All Purpose Flour or Gluten Free All Purpose Flour
  • 3 Tsp Baking Powder or Gluten Free Baking Powder
  • 1 Tsp Salt
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla
  • 1-2 Cups Blueberries

Directions:

  1. Combine all ingredients in a bowl mixing well and folding in the blueberries. Let batter sit for about 30 minutes for fluffier pancakes.
  2. While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non stick cooking spray.
  3. Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
  4. Continue until all pancake batter is used.

 

Enjoy!

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7 Responses to “Fluffy Blueberry Pancakes {Gluten Free Optional}”

  1. Lorraine parsonsposted July 27, 2013 at 9:35 am

    Good morning Kristy,!!!
    I have been following your site for awhile now. I look far word to checking my mail to see what you have whipped up.. So this lovely Saturday morning my daughter (6) wanted pancakes. So I thought ohhh yes I can make kristy’s pancakes.. I had to use chocolate chips though. I have 2 ppl in my home that ONLY eat them with pancakes.. All I can say is they are awesome… My daughter didn’t want to wait the 30 mins but they turned out more fluffier than I have even made. Thank you for posting this recipe. I have a new pancake favorite in my house..

    Reply

    • Kristy Stillreplied July 27th, 2013 at 2:41 pm

      Yay! I’m so glad you all enjoyed the, I love chocolate chip too! I’m the same way as far as waiting, I hate the waiting part but I love the fluffy part! :)

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