Blueberry Pancakes +1 Recipe

Combine dry ingredients

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

Whisk wet ingredients

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

Mix wet into dry

Make a small well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix or the pancakes will be tough.

Adjust consistency

If the batter seems very thick (not pourable), stir in 1 to 2 tablespoons of additional buttermilk or milk until it reaches a thick but pourable consistency that will spread slightly on the griddle.

Fold in blueberries and lemon zest

Gently fold the fresh blueberries and optional lemon zest into the batter, distributing them evenly but avoiding crushing the berries. If using frozen berries, fold them in while still slightly frozen to reduce bleeding.

Preheat skillet

Heat a large nonstick skillet or griddle over medium heat until hot. Test by sprinkling a few drops of water; they should dance and evaporate. Reduce heat to medium-low to maintain an even cooking temperature.

Oil the pan

Lightly brush or wipe the skillet with the neutral oil or a little melted butter so the surface is just slick. Too much fat will cause uneven browning.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the skillet, spacing them 2 inches apart. Cook until bubbles form across 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 if pancakes are browning too quickly or too slowly.

Keep warm

If cooking in batches, keep finished pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.

Serve

Stack pancakes, top with extra butter if desired, and serve with maple syrup or honey to taste. Optionally sprinkle additional fresh blueberries on top.