Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk (whole or 2% preferred)
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Butter or oil for the griddle
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Use a whisk to stir them together thoroughly. This ensures the baking powder is evenly distributed so your pancakes rise uniformly without any bitter lumps.
- In a separate medium bowl, whisk the egg until the yolk and white are fully combined. Stir in the milk, melted butter, and vanilla extract. Ensure the butter isn’t hot enough to cook the egg; it should be just warm to the touch.
- Pour the wet ingredients into the center of the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together. Stop as soon as the flour streaks disappear. A few small lumps are perfectly fine; overmixing will make your pancakes tough instead of fluffy.
- Gently fold the blueberries into the batter. If you are using frozen berries, adding them at the very last second prevents the batter from turning entirely purple. Alternatively, you can sprinkle the berries directly onto the pancakes once they are on the griddle for more precise placement.
- Place a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface. To test if it is ready, drop a tiny bit of batter onto the pan; if it sizzles immediately, you are ready to cook.
- Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set and matte. Flip carefully with a spatula and cook the other side for another 1 to 2 minutes until golden brown.
- Transfer the warm pancakes to a plate. Stack them high and top with a knob of butter, a drizzle of pure maple syrup, and extra fresh blueberries if desired. Serve immediately while they are hot and tender.
- Cook Time: 25 minutes