Blueberry Pancakes

1. 1
   prep · ~1 min

   Mix the dry ingredients.

   1.In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, and 1 pinch salt.

   2.Make a well in the center of the dry mixture.
2. 2
   mix · ~1 min

   Combine the wet ingredients.

   1.In a medium bowl, whisk 1 large egg until lightly beaten.

   2.Add 1.25 cups milk, 2 tbsp melted butter, and 1 tsp vanilla extract.

   3.Whisk until smooth and well combined.
3. 3
   mix · ~1 min

   Make the pancake batter.

   1.Pour the wet ingredients into the well of the dry ingredients.

   2.Stir gently with a whisk until just combined — a few lumps are fine.

   3.Gently fold in 1 cup fresh blueberries until evenly distributed.

   TIPDon't overmix. Overmixing develops gluten and makes pancakes tough instead of fluffy. Stop when you still see small lumps.
4. 4
   rest · ~5 min

   Let the batter rest.

   Let the batter sit for 5 minutes. This gives the baking powder time to activate and the gluten to relax for lighter pancakes.

   TIPPreheat your griddle while the batter rests.
5. 5
   prep · ~2 min

   Preheat the griddle.

   1.Heat a griddle or large non-stick skillet over medium heat.

   2.Lightly grease the surface with a small pat of butter.

   3.The griddle is ready when a few drops of water sizzle and dance on the surface.

   TIPMedium heat is key — too hot and the pancakes burn before cooking through; too low and they turn out pale and dense.
6. 6
   fry · ~8 min

   Cook the pancakes.

   1.Pour about 0.25 cup of batter per pancake onto the hot griddle, spacing them apart.

   2.Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

   3.Flip carefully with a spatula and cook the other side until golden brown, about 1 to 2 minutes more.

   4.Transfer to a plate and repeat with the remaining batter, greasing the griddle as needed.

   TIPFlip only once. Pressing down on the pancake with the spatula squeezes out air and makes them flat.
7. 7
   serve

   Serve warm.

   Stack the pancakes on a plate and serve immediately while warm. Top with a pat of butter, a drizzle of maple syrup, and a handful of fresh blueberries if desired.

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