Stacks of Blueberry Pancakes
For buttermilk pancakes, substitute buttermilk for the milk. Other berries—raspberries, sliced strawberries, huckleberries—or sliced bananas can replace the blueberries. And for an extra-special kid-friendly treat, throw in some chocolate chips instead of fruit.
- 1 1/2 cups all-purpose flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 3/4 tsp. kosher salt
- 1 cup milk
- 2 eggs
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1 tsp. vanilla extract
- 1 1/2 cups fresh or frozen (not thawed) blueberries
- Maple syrup for serving
In a small bowl, stir together the flour, sugar, baking powder and salt. In a large bowl, whisk together the milk, eggs, melted butter and vanilla. Add the flour mixture to the milk mixture and stir just until combined. A few small lumps are fine. To ensure tender pancakes, make sure you don’t overmix the batter. Using a rubber spatula, gently fold in the blueberries.
Warm a griddle or a large, heavy-bottomed fry pan over medium heat and add 1 Tbs. butter. When the butter melts and sizzles, tilt the pan to spread it evenly over the bottom. Using a 1/4-cup measure, pour the batter into the pan to form pancakes, being careful not to crowd the pan. Cook the pancakes until the edges are set and the tops are covered with bubbles, about 2 minutes. Using a spatula, flip them over and cook until golden on the second sides, about 2 minutes more. Transfer to warmed plates as they come off the griddle. Repeat with the remaining batter, adding more butter to the griddle as needed. Pass the syrup at the table. Makes about 12 pancakes; serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).