Blueberry Pancakes 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 distributed.

Combine wet ingredients

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

Mix wet and dry

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until mostly combined. Small lumps are fine; do not overmix or the pancakes will be tough.

Rest the batter

Let the batter rest for 5–10 minutes at room temperature. This gives the baking powder and soda time to start working and yields lighter pancakes.

Fold in blueberries

Gently fold the fresh or well-drained frozen blueberries into the batter, taking care not to break them. If you prefer blueberries on top, omit folding and add berries to the pancake once batter is on the griddle.

Preheat skillet or griddle

Heat a large nonstick skillet or griddle over medium heat (about 350°F / 175°C if your pan has a thermometer). Add a small amount of butter or neutral oil and spread to coat the surface. Wipe excess with a paper towel if the pan is too oily.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle. If not folded, sprinkle 8–10 blueberries onto each pancake now. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip and finish

Carefully flip each pancake with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a warm plate; keep warm in a low oven (about 200°F / 95°C) while you cook the remaining batter.

Stack pancakes, top with additional butter if desired, and drizzle with maple syrup to taste. Serve immediately.