Blueberry Fluffy Golden Pancakes (Print Version)

Ultra-fluffy golden pancakes packed with bursting blueberries, ideal for morning gatherings or weekend brunch.

# Components:

→ Dry Components

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Components

06 - 1 1/4 cups buttermilk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Flavor Enhancements

10 - 1 cup fresh or frozen blueberries

# Directions:

01 - In a substantial mixing vessel, thoroughly combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
02 - In a separate receptacle, whisk together buttermilk, eggs, and melted unsalted butter with vanilla extract until a homogenous blend is achieved.
03 - Gently introduce the wet components into the dry mixture, stirring minimally until just combined. The batter is expected to retain some minor lumps.
04 - Carefully fold the blueberries into the batter, ensuring even distribution without compromising their structure.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with additional unsalted butter.
06 - Dispense approximately 1/4 cup of batter per pancake onto the heated surface. Cook for 2 to 3 minutes, observing for bubble formation and set edges.
07 - Flip each pancake meticulously and continue cooking for an additional 2 to 3 minutes, until perfected to a golden-brown hue and cooked through.
08 - Repeat the frying process with any remaining batter, maintaining warmth for finished pancakes. Serve promptly with preferred accompaniments such as maple syrup, fresh blueberries, or powdered sugar.

# Expert Advice:

01 -
  • Extra light and fluffy thanks to buttermilk and just the right touch of baking powder
  • Jam packed with juicy blueberries that burst as they cook
  • Ready in under thirty minutes from start to finish
  • Simple pantry basics and no fancy equipment required
02 -
  • Light buttermilk batter sets these apart from regular pancakes
  • A resting step makes them even fluffier
  • Blueberries add vitamin C and a burst of refreshing flavor
03 -
  • Let the batter rest for at least five minutes before cooking. I've found this simple step makes pancakes rise higher and develop a more tender interior as the flour fully hydrates and gluten relaxes. Sometimes I'll mix the batter, then heat the griddle and set the table before cooking, which gives it the perfect rest time.
  • Wipe the skillet clean and add fresh butter between batches for those picture-perfect golden edges. Burnt butter particles from previous batches can give later pancakes dark spots and a slightly bitter taste. I keep a paper towel nearby to quickly wipe the pan and start fresh with each batch.
  • Try folding in lemon zest or a pinch of nutmeg along with the blueberries for an elevated flavor profile that will have everyone wondering what makes these pancakes so special. These subtle additions don't overpower but add wonderful aromatic notes that complement the blueberries perfectly.

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