Blueberry Recipe

Prepare dry ingredients

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

Combine wet ingredients

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

Mix batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender.

Fold in blueberries

Gently fold the fresh blueberries into the batter, distributing them evenly. If using frozen blueberries, fold them in straight from frozen to minimize color bleed.

Heat skillet

Place a heavy skillet or nonstick griddle over medium heat and add the neutral oil or a little butter, spreading it to coat the cooking surface. The pan is ready when a few drops of water sizzle and evaporate on contact (about 350°F/175°C if using a thermometer).

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the preheated skillet, leaving space between pancakes. Cook until bubbles form on 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 as needed to prevent burning and repeat with remaining batter, adding more oil or butter if necessary.

Serve

Transfer cooked pancakes to a warm plate or oven set to low heat to keep warm. Serve the pancakes stacked or single with maple syrup or a dusting of powdered sugar, and extra fresh blueberries if desired.