Fluffy Blueberry Pancakes
RECIPE
Pancakes are one of the most beloved breakfast dishes, for many reasons. They’re soft, fluffy, buttery. One of the best parts about them is the ability to include add-ins such as fresh blueberries to get the natural sweetness from the fruit that many of us love. Pair them with butter and maple syrup for the best experience!
Notes
For this recipe I highly recommend following the metric measurements for flour and sugar weighted in grams to get the best accuracy for this recipe.
Flour is measured by 120 grams = 1 cup, Sugar is measured by 65 grams = ⅓ cup
If the butter begins to burn in the skillet, wipe out the butter and add fresh butter before continuing with the rest of the pancake batter.
This recipe will provide a thick batter. I recommend testing your pancakes by cooking 1 pancake first and checking the results. If the batter appears to be too thick for your liking, fold in more milk, a couple of tablespoons at a time, until you reach your desired consistency and pancake texture.
After pancakes are done cooking, let them rest on a plate and loosely cover, or place on a wire rack on top of a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
INGREDIENTS
350g Unbleached All-Purpose Flour, (approx. 2 ¾ cups + 2 tablespoons)
75g Granulated White sugar, (approx. 1/3 cup + 1 tablespoon)
4 tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
1 ¾ cups + 2 tbsp (460ml) whole milk
4 tbsp (½ stick/57g) Unsalted butter, melted & cooled to room temperature
2 tsp pure vanilla extract
1 large egg, room temperature
1 cup (150g) Fresh Blueberries
Unsalted butter, to cook
Vegetable oil, to cook, optional
Maple syrup, powdered sugar, butter, nuts, and/or whipped cream, to serve, optional
Recommended Equipment
Griddle, or large skillet
Spatula
INSTRUCTIONS
1. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Make a well in the center of the bowl and add the milk, cooled melted butter, vanilla extract, and egg. Whisk the wet ingredients in the well until combined.
3. Next, gently fold the wet ingredients into the dry ingredients and mix together until you have a mostly smooth, thick batter. You do not want to overmix the batter; having some lumps present is okay. Then, add in blueberries and fold in until just combined.
4. Set the batter aside to rest for 10 minutes before cooking. This step is important as it gives time for the baking soda and baking powder to activate so the pancakes can rise and be fluffy.
5. Heat a griddle to 350°F (180°C) or a large skillet over medium heat. Brush the griddle or skillet with 1 tablespoon butter per batch. If cooking in a skillet, I recommend adding 1 tablespoon vegetable oil per batch to help with crisping while preventing the butter from burning. We will be cooking these in batches of 2 or 3 pancakes at a time. If you need to, you can cook the pancakes one at a time to prevent them from sticking to each other while cooking. Be sure to leave at least 1 inch (2.5cm) of space between pancakes and take care not to overcrowd them.
6. Pour about 1/3 cup (80ml) batter onto the griddle or pan and spread out gently into a circle with the back of a measuring cup or ladle. Pancakes should be about 5 to 6 inches in diameter.
7. Allow the pancake to cook undisturbed for 1 to 2 minutes. When bubbles appear on the top surface of the uncooked side of the pancake, gently lift the pancake with a spatula to see if it is golden brown on the underside. Flip the pancake with a spatula and cook on the other side until golden, another 1 to 2 minutes. Repeat steps for each pancake, adding more butter and vegetable oil (if using), until all the batter is cooked.
8. Serve immediately with your toppings of choice.
