Few things say “good morning” like a stack of warm, fluffy blueberry pancakes. The tang of buttermilk gives these pancakes their tender crumb and subtle richness, while juicy bursts of fresh blueberries add the perfect touch of sweetness. Whether for a slow Sunday breakfast or a summer brunch, these pancakes are a comforting classic that never disappoints.
INGREDIENTS:
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil
2 cups fresh blueberries
Powdered sugar, if desired
Butter and maple syrup, for serving
METHOD:
Preheat oven to 200°F and place a baking sheet on the middle rack to keep pancakes warm as you cook.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined.
In a medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just blended—about 20 strokes. The batter will be slightly lumpy. Let rest for 5 minutes.
Heat a large griddle or skillet over medium heat for about 4 minutes. Test by sprinkling a few drops of water on the surface—if they bounce and sizzle, the pan is ready. Lightly coat with a thin film of vegetable oil.
Ladle 1/2 cup batter for large pancakes (6-inch) or 1/4 cup for small ones (4-inch) onto the griddle, leaving space between each. Sprinkle each with 1/4 cup (large) or 2 tablespoons (small) of blueberries.
Cook until bubbles form on the surface and edges look set, about 3–4 minutes. Flip and cook the other side until golden brown, about 2 minutes more. Transfer cooked pancakes to the warm baking sheet in the oven.
Continue with remaining batter, lightly oiling the pan as needed.
Stack warm pancakes on plates, dust with powdered sugar if desired, and serve with butter and maple syrup.
SERVING SUGGESTIONS:
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Top with a fresh blueberry compote or a squeeze of lemon juice for brightness.
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Add a dollop of Greek yogurt or mascarpone instead of syrup for a lighter touch.
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Sprinkle with toasted almonds or pecans for a bit of crunch.
YIELD: 16 small (4-inch) or 8 large (6-inch) pancakes
