Recipe Details
"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 | 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 |
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.
💡 Tips & Tricks
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Avoid overmixing the batter, as this develops gluten and makes the pancakes tough instead of fluffy.
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Let the batter rest for 5 to 10 minutes before cooking to allow the flour to hydrate and the leavening agents to activate.
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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.
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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?
How do I keep pancakes warm while cooking the rest?
Can I make the batter ahead of time?
Why are my pancakes turning out flat?
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