Blueberry Pancakes

Make Blueberry Pancakes now: fluffy, juicy stacks bursting with fresh blueberries for a bright weekend breakfast.

Ingredients

• 3 tablespoons unsalted butter
• 2 cups all-purpose flour*
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries

Instructions

Step 1: Melt the Butter and Let It Cool

Gently melt the unsalted butter until just liquefied and set it aside in a small heatproof glass dish to cool slightly; the butter should be glossy and fluid but not steaming — this keeps it ready to blend into the batter without cooking the eggs later.

Step 2: Whisk the Dry Ingredients Together

In a medium matte ceramic bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed — the mixture should look powdery and uniform, with no clumps of leavening.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, briskly whisk the eggs, buttermilk and vanilla until smooth and slightly frothy, then whisk in the cooled melted butter so the wet mixture is homogenous and glossy.

Step 4: Fold Dry into Wet until Just Combined

Pour the dry ingredients into the wet mixture and whisk briefly until just combined; the batter will be thick, slightly lumpy, and pale with faint streaks gone — stop while a few small lumps remain to keep the pancakes tender.

Step 5: Gently Fold in the Blueberries

Using a spatula, carefully fold the fresh blueberries into the batter so they are evenly distributed without bursting; the batter becomes speckled with deep blue dots and occasional blueberry skins.

Step 6: Prepare the Cooking Surface

Heat an electric griddle or a non-stick skillet over medium heat and lightly grease it with butter or cooking spray so the first pancake sizzles and releases cleanly — the surface should be evenly hot before you start cooking.

Step 7: Cook the Pancakes to Golden Perfection

Scoop about 1/4 cup of batter per pancake onto the griddle, let bubbles form and the undersides turn golden (about 2–3 minutes), then flip and cook the second side until evenly golden brown; the finished pancakes should be puffed, golden and dotted with blistered blueberries.

Step 8: Plate and Serve Warm with Syrup

Stack the pancakes on a light-colored plate, top with a pat of butter that melts into glossy rivulets, scatter a few extra fresh blueberries, and drizzle warm maple syrup so it pools slightly at the base — serve immediately for best texture.

Notes

• Use slightly cooled melted butter so it does not cook the eggs when mixed in.
• If batter is too thick, whisk in a tablespoon of milk at a time until desired consistency.
• Check your baking powder and baking soda for freshness to ensure fluffy pancakes.