Fluffy Blueberry Pancakes
Tall, tender pancakes studded with blueberries, made from pantry ingredients in one bowl. A ten-minute rest before cooking is what gives them the lift, and the batter keeps overnight for a fast weekday breakfast.
Ingredients
Pancake Batter
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 tbsp (25 g) white sugar
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1 g) salt
- 1 1/4 cups (300 ml) milk whole or 2%
- 1 large egg
- 3 tbsp (42 g) unsalted butter melted and cooled slightly
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) blueberries fresh or frozen
For Cooking & Serving
- butter or nonstick spray for cooking
- maple syrup for serving
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Skillet or griddle
Instructions
Mix the Batter
- Whisk the dry ingredients: In a large bowl, whisk the flour, baking powder, sugar, baking soda and salt for about 15 seconds, so the leavening is evenly distributed.
- Whisk the wet ingredients: In a second bowl, whisk the milk, egg, melted butter and vanilla until the egg has disappeared and no streaks of yolk remain.
- Combine, but barely: Pour the wet into the dry and stir with a spatula for about 10 strokes, just until the flour disappears. Lumps are correct. Do not beat it smooth.
Fold and Rest
- Fold in the blueberries: Add the berries and fold them through with two or three strokes of the spatula. If they are frozen, add them straight from the freezer.
- Rest the batter: Leave the bowl on the counter for 10 minutes while a heavy skillet or griddle heats over medium. The batter thickens and the leavening gets a head start.
Cook the Pancakes
- Scoop the batter: Butter the pan lightly and wipe it almost dry. Scoop about 1/4 cup of batter per pancake, leaving room between them.
- Cook the first side: Cook for about 2 minutes, until bubbles break the surface and the holes they leave stay open, and the edges look set and matte.
Flip and Serve
- Flip once: Turn each pancake once and cook 1 to 2 minutes more, until golden. Do not press down with the spatula, and do not flip a second time.
- Repeat and serve: Wipe the pan and re-butter between batches. Hold finished pancakes on a rack in a 200°F oven, then serve with maple syrup.
Notes
Stir the batter only until the flour disappears. Lumps are correct, and a smooth batter cooks up tough.
The ten-minute rest is what gives the lift. Do not go much past 20 minutes, because the gas escapes and the batter goes slack.
Use frozen blueberries straight from the freezer. A thawed berry leaks and turns the batter gray-green.
For a tangier batter, stir 1 tablespoon of lemon juice or white vinegar into the milk and let it stand 2 minutes before using it.
Cooked pancakes keep 3 days in the refrigerator with parchment between them, or 3 months frozen flat. Reheat in a toaster rather than a microwave.
Nutrition values are an estimate.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 340mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1.6mg