Blueberry Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 whole large eggs
• 1.75 cups whole milk buttermilk
• 4 tablespoons unsalted butter, melted
• 1.5 cups fresh blueberries
• 1 tablespoon unsalted butter for griddle
• ½ cup pure maple syrup for serving

Instructions

1. 1

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon kosher salt. Set aside.

2. 2

   In a medium bowl, crack 2 large eggs and whisk them together. Pour in 1.75 cups whole milk buttermilk and 4 tablespoons melted unsalted butter, then whisk until fully combined — the mixture should be smooth with no streaks of butter.

3. 3

   Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined — the batter should be lumpy, not smooth. Overmixing develops gluten and creates tough pancakes. Stop folding as soon as you don't see dry flour. Gently fold in 1.5 cups fresh blueberries until evenly distributed.

4. 4

   Place a 12-inch cast iron griddle or nonstick skillet over medium heat. Let it preheat for 2-3 minutes until a drop of water sizzles and evaporates on contact — this means it's hot enough to cook pancakes properly.

5. 5

   Using a paper towel, rub 1 tablespoon unsalted butter evenly across the hot griddle surface. Pour 1/4-cup portions of batter onto the griddle, spacing them about 2 inches apart — you should fit 3-4 pancakes per batch. Work quickly so the first pancake doesn't cool the griddle significantly.

6. 6

   Cook until the tops of the pancakes are covered in small bubbles and the edges appear dry and set, about 2-3 minutes. Listen for a gentle, steady sizzle — if it becomes aggressive, lower the heat slightly. Using a fish spatula, carefully slide it under each pancake and flip in one confident motion. The underside should be golden brown.

7. 7

   Cook the second side for 1-2 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer the finished pancakes to a plate and tent loosely with foil to keep them warm while you cook the remaining batter.

8. 8

   Stack the warm pancakes onto serving plates, top with a pat of unsalted butter so it melts over the warm surface, and drizzle generously with 0.5 cup pure maple syrup. Serve immediately while the pancakes are still steaming.

Tools you’ll need

• large mixing bowl
• medium mixing bowl
• whisk
• rubber spatula
• 12-inch cast iron griddle or nonstick skillet
• paper towels
• fish spatula
• instant-read thermometer (optional)
• toothpick
• serving plates

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