Blueberry Pancakes Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; small lumps are okay. Do not overmix or the pancakes will be tough.

Rest batter

Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps create tender pancakes.

While the batter rests, gently fold the fresh blueberries and optional lemon zest into the batter, distributing them evenly. If using very large berries, you can reserve a handful to place on top of pancakes while cooking.

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F/175°C if using a thermometer). Lightly butter the surface or brush with melted butter.

For each pancake, pour about 1/4 cup (60 ml) of batter onto the skillet. If you reserved extra berries, press 2–3 berries onto the top of each pancake now.

Cook until small bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to avoid burning; lower to medium-low if browning too quickly.

Transfer cooked pancakes to a warm plate and keep loosely covered while cooking remaining batter. Re-butter the pan as needed.

Make the vanilla cream while pancakes cook or ahead of time. In a medium bowl, beat the softened cream cheese with a fork or hand mixer until smooth.

Add the powdered sugar, heavy cream, vanilla extract and a pinch of salt. Beat until creamy and slightly thickened to a spoonable consistency. If too thick, add up to 1 tablespoon extra cream; if too thin, add 1 teaspoon more powdered sugar.

Taste and adjust sweetness or vanilla. Chill briefly if you prefer a firmer cream.

Stack pancakes 2–3 high on each plate. Spoon a dollop (about 2 tablespoons) of vanilla cream onto each stack, allowing some to melt into the pancakes.

Drizzle real maple syrup over the pancakes to taste and top with extra blueberries and a small pat of butter if desired.

Serve immediately while warm.