Description

If you thought the best pancakes come from a box mix, I’ll say that you’re just wrong. You can make these light and fluffy blueberry pancakes in less than 30 minutes using everyday ingredients. Buttermilk is the secret to light and fluffy pancakes so don’t be tempted to skip it!

Ingredients

Units Scale

2 cups (10 oz) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
2 cups buttermilk
1 large egg
3 tbsp unsalted butter, melted and cooled slightly
1 tsp lemon zest
1/2 tsp pure vanilla extract
1-2 tsp vegetable oil
1 1/2 cups fresh blueberries, washed and dried

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Instructions

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together; set aside.
Pour the buttermilk into a 4 cup liquid measuring cup and warm it in the microwave for 45 seconds. Whisk the egg, butter, lemon zest, and vanilla into the buttermilk until well-combined.
Make a well in the dry ingredients and pour the wet ingredients into the well. With a rubber spatula, stir everything together until combined, leaving the batter slightly lumpy. Do not overmix. Allow the batter to rest for 5 minutes while the skillet or griddle heats.
Heat a 12-inch skillet or an electric griddle to medium heat. Brush a little oil onto the hot surface and with a large ice cream/cookie scoop, scoop the batter out onto the surface. Add a few blueberries to the top of each of the batter spots. Cook the pancakes until they start to bubble and the bottoms are golden brown and spotty, about 1 ½ to 2 minutes then flip them over with a wide, heatproof spatula. Cook for another 1 ½ to 2 minutes. The pancakes should start to feel soft rather than crispy when lightly touched. Repeat with the remaining batter. Serve hot with butter, syrup, and extra blueberries, if desired.

Notes

To keep the pancakes warm while you cook all of them, heat the oven to 250° F with a large platter inside. Transfer the cooked pancakes to the platter as you take them off the griddle.

adapted from The New Best Recipe by the editor’s of Cook’s Illustrated

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 10 minutes
Category: French toast, pancakes, waffles
Cuisine: American