Fluffy Blueberry Pancakes

Makes: 10–12 pancakes

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1¾ cups (420 ml) buttermilk (or 1¾ cups milk + 1½ tablespoons lemon juice, rested 5 minutes)
• ¼ cup (60 g) melted butter
• 1 teaspoon vanilla extract
• 1½ cups (225 g) fresh or frozen blueberries
• Butter or oil for the pan

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine.
4. Fold in the blueberries carefully. (If using frozen blueberries, don’t thaw them first.)
5. Let the batter rest for 5–10 minutes.
6. Heat a lightly greased nonstick skillet or griddle over medium-low heat.
7. Scoop about ¼ cup of batter for each pancake.
8. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
9. Flip and cook for another 2–3 minutes until golden brown and cooked through.
10. Serve warm with butter and maple syrup.

Tips for Extra-Fluffy Pancakes

• Don’t overmix the batter.
• Let the batter rest before cooking.
• Cook over medium-low heat so the centers cook through without burning.
• Press a few extra blueberries onto the tops of the pancakes right after pouring the batter into the pan for the look shown in the photo.