Blueberry Pancakes

• servings: MAKES 8 TO 10 PANCAKES
• total time: PREP TIME 10 MINUTES COO

Ingredients

2 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk, at room temperature (get my homemade version on page 28)

2 large eggs, at room temperature

3 tablespoons unsalted butter, melted, plus more for cooking the pancakes

1 tablespoon vanilla extract

1 cup fresh or frozen blueberries

Maple syrup, for serving

Directions

1 In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until combined

2 In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.

3 Make a well in the center of the flour mixture, then pour in the wet ingredients. Whisk until just a few small lumps of flour remain, being careful not to overmix the batter. Use a silicone spatula to fold in the blueberries.

4 Heat a large skillet or griddle over medium heat (don't turn the heat up too high-you want a nice, even heat). Once the skillet is hot, liberally grease it with butter (I like about 1 tablespoon for every 3 pancakes).

5 Pour ¼ cup of the batter per pancake onto the hot surface (leave about 1 inch between each pancake to account for spread and easy flipping). Cook on one side until bubbles form on the top and the edges begin to look dry, 1 to 2 minutes. Flip and cook the other side for about 1 minute more. If at any time you notice the pancakes getting too dark, reduce the heat. Serve immediately with a waterfall of maple syrup.

Notes

FLAVOR VARIATIONS

Swap out the blueberries in favor of one of the following: LEMON-POPPY SEED PANCAKES 1 tablespoon poppy seeds + 1 teaspoon lemon extract CINNAMON-CHOCOLATE CHIP PANCAKES 1 cup chocolate chips + 1 teaspoon ground cinnamon BIRTHDAY CAKE PANCAKES 2 tablespoons rainbow sprinkles + ½ teaspoon almond extract