Yield: 10–12 medium pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1¾ cups (420 ml) buttermilk (or 1¾ cups milk + 1½ tablespoons lemon juice or vinegar)
• ¼ cup (60 g) melted unsalted butter (plus more for the pan)
• 1 teaspoon vanilla extract

Blueberries

• 1½ cups (225 g) fresh blueberries
  • or frozen blueberries (do not thaw before using)

Optional Toppings

• Maple syrup
• Butter
• Powdered sugar
• Fresh blueberries
• Whipped cream
• Lemon zest

---

Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

2. Mix the Wet Ingredients

In another bowl, whisk together:

• Eggs
• Buttermilk
• Melted butter
• Vanilla

3. Make the Batter

Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. A few small lumps are fine. Overmixing can make pancakes tough.

Fold in the blueberries gently.

4. Heat the Pan

Heat a nonstick skillet or griddle over medium heat (about 350°F/175°C if using an electric griddle). Lightly grease with butter or oil.

5. Cook the Pancakes

• Pour about ¼ cup of batter for each pancake.
• Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
• Flip carefully and cook another 1–2 minutes until golden brown and cooked through.

Repeat with the remaining batter.

6. Serve

Serve warm with your favorite toppings.

---

Approximate Nutrition Information

Per pancake (1 of 12, without toppings):

Nutrition values are estimates and will vary based on ingredients and serving size.

---

Baking & Cooking Tips

• Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
• Use medium heat to prevent burning before the center cooks.
• Avoid pressing down on pancakes after flipping.
• Fresh blueberries hold their shape well; frozen blueberries may tint the batter purple but taste just as good.
• Keep finished pancakes warm in a 200°F (95°C) oven while cooking the rest.

---

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

Reheating: Warm in the microwave for 20–30 seconds or toast lightly for a crisp exterior.

---

Variations

• Add 1 teaspoon lemon zest for a bright flavor.
• Sprinkle in ½ teaspoon cinnamon.
• Use whole wheat flour for half of the all-purpose flour.
• Add mini chocolate chips with the blueberries.
• Stir in ¼ cup chopped pecans or walnuts for extra crunch (omit if avoiding nuts).

---

Frequently Asked Questions

Q: Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing to reduce bleeding into the batter.

Q: Why are my pancakes flat?
Old baking powder, overmixing the batter, or skipping the resting time can reduce fluffiness.

Q: Can I make the batter ahead of time?
It’s best to cook the batter soon after mixing. For convenience, combine the dry ingredients ahead of time and mix with the wet ingredients just before cooking.

Q: Can I make these dairy-free?
Yes. Use a plant-based milk mixed with lemon juice or vinegar, and substitute the butter with a dairy-free alternative or neutral oil.

Q: Can I make them gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.

Q: How do I know when to flip the pancakes?
Flip when bubbles appear across the surface, the edges look dry, and the underside is golden brown.

Q: Can I add the blueberries directly to the pan instead of the batter?
Yes. Pour the batter onto the griddle first, then sprinkle blueberries on top before flipping. This helps distribute them evenly and can reduce the berries from sinking.