Ingredients:

  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 1/2 cups blueberries

Instructions:

  1. Whisk the flour, granulated sugar, baking powder, baking soda, and fine sea salt in a large bowl until combined. Note: Whisking removes clumps from the baking powder.
  2. In a separate jug, beat the eggs into the buttermilk and vanilla extract, then stir in the melted butter.
  3. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Stop as soon as the flour streaks disappear; do not overmix.
  4. Heat a non stick skillet or electric griddle over medium heat with a small pat of butter.
  5. Pour 1/4 cup of batter onto the hot surface.
  6. Immediately scatter a handful of blueberries across the top of the wet batter. Note: This prevents the berries from sinking or bleeding.
  7. Cook for 2-3 minutes until bubbles form on the surface and the edges look matte and set.
  8. Flip the pancake in one quick motion.
  9. Cook for another 1-2 minutes until the bottom is golden brown.