Blueberry Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons unsalted butter, for the griddle
• 1 cup maple syrup, for serving

Method

1. 1

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

2. 2

   In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should remain slightly lumpy. Avoid overmixing.

4. 4

   Fold in the blueberries with a few gentle strokes.

5. 5

   Let the batter rest for 5 minutes while you heat a griddle or 9-inch skillet over medium heat.

   5:00 · Rest batter
6. 6

   Melt a small pat of butter on the griddle, then pour 1/4 cup of batter per pancake, spacing them to allow room for spreading.

7. 7

   Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

   2:00 · Cook first side
8. 8

   Flip and cook until golden brown on the second side, about 1 to 2 minutes more.

   1:00 · Cook second side
9. 9

   Transfer pancakes to a plate and repeat with the remaining batter, adding more butter to the griddle as needed.

10. 10

    Serve warm, stacked, with maple syrup and extra butter.