Thick and Fluffy Blueberry Pancakes


Thick, fluffy, and delicious blueberry pancakes. You are bound to be a hit if you make this for weekend breakfast.

They taste great with syrup and a dollop of butter melted on top. The blueberries add a little acidity, which is a nice contrast to the butter and syrup, but if you’re not into blueberries, you can always skip them. If you want to be extra indulgent, you can replace the blueberries with chocolate chips.

When you cook pancakes with temperature control, your first pancakes will turn out as perfect as the last.


Pancake Batter

240 gram All-purpose flour

0.5 tsp. Baking soda

0.25 tsp. Salt

3 pcs. Eggs

4 dl Buttermilk

1 tbsp. Vanilla sugar or vanilla extract

1 tbsp. Sugar


150 gram Blueberries

Butter for frying

Maple syrup



Mix the dry ingredients
Add flour, baking soda and salt to a bowl and mix to combine.
Mix the wet and whisk the egg whites
Divide the eggs into yolks and whites. Take care not to add yolks to the whites. Add the egg yolks, buttermilk and vanilla sugar to a bowl and mix well. Combine egg whites and sugar in another bowl. Beat the egg whites until they are completely stiff, and the bowl can be turned upside down without the egg whites falling out.
Mix the dough
Pour the buttermilk mixture into the flour mixture and whisk until there are no lumps. At this point the dough is a little thick, but this will change when the egg whites are added.
Add egg whites and blueberries
Gently fold the egg whites into the dough until fully combined. Be careful not to stir too much air out of the whites. Finally, fold in the blueberries.
Cook the pancakes
Heat the pan to 190ºC .Add a small knob of butter to the pan (just a bit) and distribute it over the whole surface. Pour the batter into the pan, a couple of spoonfuls per pancake. Fry the pancakes for 2½ - 3 minutes on each side. Repeat until all the pancakes are cooked.
Serve the pancakes warm, preferably with maple syrup and butter on top.