Blueberry Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated. This ensures even leavening.

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk together the whole milk, buttermilk (if using), egg, melted butter, and vanilla extract until smooth. If the melted butter is hot, let it cool slightly so it won't scramble the egg.

Make the batter

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. It's okay if the batter is slightly lumpy; do not overmix or the pancakes will be tough. Let the batter rest 5 minutes—this hydrates the flour and helps the pancakes rise.

After the batter rests, gently fold in about three-quarters of the fresh blueberries (reserve the rest for topping). If using frozen, do not thaw fully to avoid coloring the batter; fold them in still slightly frozen.

Heat a large nonstick skillet or griddle over medium heat until warm. Lightly brush or wipe with a little vegetable oil or melted butter (about 1 teaspoon). To test temperature, sprinkle a few drops of water — they should sizzle and evaporate.

For each pancake, pour about 1/4 cup of batter onto the skillet, spaced so they don't touch. If desired, scatter a few of the reserved blueberries onto the top of each pancake immediately.

Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Carefully flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat down if the exterior browns too quickly before the center cooks.

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining batter. Re-brush the skillet lightly with oil or butter as needed between batches.

Stack pancakes and serve warm topped with remaining blueberries, unsalted butter if desired, and maple syrup to taste.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze in a single layer and transfer to a freezer bag for up to 1 month. Reheat in a toaster or oven.