Name: Fluffy Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings (about 12 pancakes)
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 3/4 cups (415ml) buttermilk; 2 large eggs; 3 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; Butter and maple syrup, for serving

Instructions

1
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
3
Pour wet into dry and stir until just combined — a few lumps are fine. Gently fold in the blueberries.
4
Cook 1/4 cup of batter per pancake on a buttered pan over medium heat until bubbles form; flip and cook 1–2 minutes more.
5
Serve warm stacked with butter and maple syrup.

Pro tip: Don't overmix the batter — overmixing develops gluten and makes pancakes tough. Lumps are your friend here.