Name: Fluffy Blueberry Pancakes with Maple Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Kosher salt; 1.5 cups Buttermilk; 2 units Large eggs; 4 tbsp Unsalted butter, melted; 1 tsp Vanilla extract; 1 cup Fresh blueberries; 0.5 cup Maple syrup

"Indulge in these light and airy buttermilk pancakes packed with juicy, bursting blueberries. They are perfectly golden on the outside and serve as the ideal canvas for a generous drizzle of pure maple syrup."

1 Ingredients

Qty	Item
2 cups 250 g	All-purpose flour
2 tbsp 25 g	Granulated sugar
2 tsp 10 g	Baking powder
0.5 tsp 3 g	Baking soda
0.5 tsp 3 g	Kosher salt
1.5 cups 360 ml	Buttermilk
2 units 2 units	Large eggs
4 tbsp 60 ml	Unsalted butter, melted
1 tsp 5 ml	Vanilla extract
1 cup 150 g	Fresh blueberries
0.5 cup 120 ml	Maple syrup

2 Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, lightly beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.

Heat a non-stick griddle or large skillet over medium-high heat. Lightly coat with butter or cooking spray.

For each pancake, pour 1/4 cup of batter onto the griddle. Immediately sprinkle a handful of fresh blueberries onto each pancake.

Cook for 2-3 minutes until bubbles form on the surface and the edges appear set. Carefully flip and cook for another 1-2 minutes until golden brown on both sides.

Serve warm, stacked high, and topped with a generous pour of pure maple syrup and extra berries.

·
Avoid overmixing the batter, as this develops gluten and makes the pancakes tough instead of fluffy.
·
Let the batter rest for 5 to 10 minutes before cooking to allow the flour to hydrate and the leavening agents to activate.
·
If using frozen blueberries, do not thaw them first; add them directly to the batter on the griddle to prevent the juice from bleeding into the batter.
·
Check the heat of your pan by flicking a few drops of water; if they dance and sizzle, it is ready.

? Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, but for the best rise, create a DIY buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1.5 cups of regular milk and letting it sit for 5 minutes.

How do I keep pancakes warm while cooking the rest?

Place a wire rack on a baking sheet and keep it in a 200°F (95°C) oven, placing finished pancakes on the rack until ready to serve.

Can I make the batter ahead of time?

It is best to make the batter fresh, as the baking powder and soda begin to react immediately when mixed with wet ingredients.

Why are my pancakes turning out flat?

Ensure your baking powder and soda are fresh. Also, make sure you aren't overmixing the batter, which deflates the air bubbles needed for lift.

→ Keep Cooking

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