Active time:20 min. Total time:20 min.
Yield: Serves 5 (serving size: 2 pancakes)
These Blueberry Pancakes are light and fluffy, just like the ones you enjoyed as a kid. We’re not just giving you a foolproof recipe—we’ve also got the secret to keeping every single pancake warm until serving time.
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 teaspoon vegetable oil
- 1large egg
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Pure maple syrup, for serving
- Softened unsalted butter, for serving
How to Make It
Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Stir together buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.
Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.
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