Fresh juicy blueberries, butter, and hot maple syrup put these Blueberry Pancakes over the top. Light and fluffy, they’re perfect for a leisurely weekend breakfast. I served these with Maple Candied Bacon because why wouldn’t you want more syrup and bacon?
This recipe is from Cooks Illustrated
2 cups buttermilk
2 cups 10 ounces unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil (I like to use butter instead, it makes the pancakes get crispy and brown)
1 cup fresh or frozen blueberries, rinsed and dried
1. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Whisk egg and melted butter into buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remains. Do not overmix.
2. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet ; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 minutes to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.