Blueberry Recipe

Blueberry Pancakes

1. 1

   Prepare dry ingredients

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

2. 2

   Mix wet ingredients

   In a separate bowl or large measuring cup, whisk the large egg lightly. Add the whole milk, melted unsalted butter, and vanilla extract; whisk until thoroughly combined.

3. 3

   Combine wet and dry

   Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or spoon until just combined—small lumps are fine. Avoid overmixing to keep pancakes tender.

4. 4

   Fold in blueberries

   Gently fold the fresh blueberries into the batter, distributing them evenly. If using very large berries, pulse half to break slightly so pancakes cook evenly.

5. 5

   Preheat skillet

   Place a nonstick skillet or griddle over medium heat and let it come to temperature (about 3–5 minutes). Brush or wipe the surface with the neutral oil or a little melted butter to coat.

6. 6

   Cook pancakes

   For each pancake, pour 1/4 cup of batter onto the hot skillet, leaving space between pancakes. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

7. 7

   Keep warm and serve

   Transfer cooked pancakes to a baking sheet set in a low oven (about 200°F / 95°C) to keep warm while you finish the rest. Serve stacks topped with optional butter, a dusting of powdered sugar, and warm maple syrup to taste.