Blueberry Pancake Recipe

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup beat the large egg lightly, then whisk in the milk, melted butter, and vanilla extract until homogenous.

Make batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough. If batter seems very thick, add up to 2 tablespoons more milk to reach a pourable, thick pancake batter consistency.

Prepare blueberries

If using frozen wild blueberries, keep them frozen until ready to cook to avoid turning the batter blue; measure 1 cup. If using fresh, rinse and drain, then gently pat dry. If desired, toss the berries with the 1/2 teaspoon lemon zest to brighten flavor.

Heat pan or griddle

Set a nonstick skillet or cast-iron griddle over medium heat. When hot (a few drops of water should sizzle), add 1 tablespoon unsalted butter and swirl to coat the surface. Reduce heat to medium-low to maintain even browning.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the griddle, spacing pancakes 1-2 inches apart. Immediately scatter 10–12 wild blueberries over each pancake (if using frozen, press them gently into the batter so they don't immediately sink). Cook until edges look set and small bubbles form and begin to pop on the surface, about 2–3 minutes.

Flip and finish

Use a thin spatula to flip the pancakes carefully. Cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while cooking remaining batter; add the second tablespoon of butter to the pan as needed between batches.

Warm the maple syrup in a small saucepan over low heat or microwave briefly (10–15 seconds) until pourable. Stack pancakes on plates, dot with an extra pat of butter if desired, spoon warmed syrup over the pancakes, and dust lightly with powdered sugar if using.

Serve immediately while hot. Leftover pancakes can be cooled and refrigerated in an airtight container for up to 2 days or frozen between sheets of parchment for up to 1 month; reheat gently in a toaster or oven.