Ingredients

The following ingredients have 4 Servings
  • 1 cup (140 g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup (50 g) white sugar
  • 1 cup (240 ml) buttermilk (see notes)
  • 2 tablespoons (30 g) unsalted butter (melted)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (more or less to taste (see notes))
  • Butter, maple syrup, and/or fresh whipped cream

Instruction

  • Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
  • Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Be careful not to overmix the batter.
  • Let the batter rest for 10 - 15 minutes.
  • Heat a medium non-stick skillet pan or electric griddle over medium-low heat. Wipe over with a dab of butter to lightly grease the pan.
  • Pour a 1/4-cupful of batter into the pan. Top evenly with blueberries, as many or few as you prefer. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
  • Serve pancakes warm, with butter, maple syrup, or honey, more fresh blueberries, and/or whipped cream.