Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.
Prep Time
15 minutes
Cook Time
12 minutes
Servings
4
Ingredients
2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstickcooking spray
1 cup fresh blueberries
Confectioners' sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Directions
Preheat an oven to 200ºF.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
Mbswensen from
Tasty and easyI don’t make pancakes often but this recipe is a keeper. Delicious and easy to make. Made the recipe as written and served with butter and real maple syrup as suggested.
Date published: 2023-09-09
Rated 5 out of
5 by
ShannyLaughs from
Soooo goooood!!!A crowd favorite and would definitely recommend!!!! Whip up some fresh whipped cream and it’s a perfect complement!
Date published: 2020-05-10
Rated 5 out of
5 by
AngelaLedgerwood from
Doesn't need sugar.This recipe calls for 3 Tbsp. of sugar but you can leave it out entirely if your blueberries are sweet. Between the blueberries & the syrup, it will be more than sweet enough. This recipe was easy, fast, & totally delicious. I added a 1/2 tsp. of baking soda & a 1/2 tsp. of baking powder because I live in Denver & they came out perfectly fluffy. I would suggest mixing in the baking soda, baking powder, salt, & vanilla extract to the eggs first to make sure they get well incorporated before adding the flour.
Date published: 2017-01-04
Rated 5 out of
5 by
Smally from
My go to breakfast for special occasionsThese are the best blueberry pancakes ever. This time I substituted 1 cup of all purpose flour with 1 cup of whole wheat flour and the refined sugar with brown sugar. They are still the best.
Date published: 2016-05-31
Rated 5 out of
5 by
GLarsen from
My favorite pancake recipe!I make these when my grand kids are staying for the weekend and they love them. I double the recipe and freeze for the next weekend and they are wonderful reheated! I add a quarter cup of chia and flax seed combined, along with wild blueberries. I use all organic ingredients. Great recipe!
Date published: 2016-03-09
Rated 5 out of
5 by
StellarEater from
Oh So Good!I had some blueberries in the fridge that were about to go bad, so I decided to search out a pancake recipe that would utilize them. I ran across this recipe and I was pleasantly surprised by just how good they were. This is now our #1, go to, pancake recipe. I can only imagine how good this would be when the blueberries are actually in season (and sweet).
Date published: 2015-04-13
Rated 5 out of
5 by
Yaltiner from
Best blueberry pancakes ever!These pancakes are amazing! Light, fluffy and thick. The recipe is rather easy and results delicious. I will definitely be making these on a regular basis.
Date published: 2014-06-28
Rated 5 out of
5 by
dakeeks from
Light and Fluffy GoodnessThese pancakes came out light, fluffy, thick and yummy. Made them silver dollar size by using about 1/4 cup of batter per pancake. So easy to make and DELICIOUS! Probably better than any pancake I've ever gotten at a restaurant!
