Blueberry Recipe

Prep dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk with the egg, melted butter, and vanilla extract until smooth.

Make the batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough.

Fold in blueberries: Gently fold the fresh blueberries into the batter, leaving some streaks of flour visible. If blueberries are very large, you may halve them.

Rest (optional): Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and yields fluffier pancakes.

Heat griddle

Place a large nonstick skillet or griddle over medium heat and add the neutral oil or a little butter to coat. The surface is ready when a few drops of water sizzle and evaporate within a second or two.

Cook pancakes: For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and finish: Carefully flip with a spatula and cook until the underside is golden and the center is cooked through, about 1–2 minutes more. Transfer to a warm plate or low oven (about 200°F / 95°C) while you cook remaining pancakes. Add more butter or oil to the griddle as needed.

Serve: Stack pancakes and top with maple syrup and a pat of butter, or with the blueberry compote below.

Combine: In a small saucepan, combine the blueberries, water, and sugar.

Simmer: Bring to a gentle simmer over medium heat, stirring occasionally. Cook until berries begin to burst and the mixture thickens slightly, about 6–8 minutes.

Finish: Remove from heat and stir in the lemon juice and lemon zest. Taste and add a pinch more sugar if desired. Let cool slightly; compote will thicken as it cools.

Serve: Spoon warm compote over pancakes or serve on the side.