Ingredients:

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cups buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
  2. In a separate medium bowl, whisk the egg, buttermilk, vanilla extract, and melted butter until the egg is fully emulsified.
  3. Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently fold with a silicone spatula until just combined, ensuring you leave small lumps of flour for a lighter texture.
  4. Allow the batter to rest for 5 minutes. This allows the buttermilk to react with the leavening agents and the flour to hydrate.
  5. Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease if necessary.
  6. Pour 1/3 cup of batter onto the griddle for each pancake. Sprinkle a handful of blueberries onto the top of each pancake while the first side cooks.
  7. Cook until bubbles form on the surface and the edges appear set and dry. Flip carefully and cook the other side until golden brown, approximately 2-3 minutes per side.