Ingredients:

  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or milk)
  • 1 large egg
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh blueberries (or frozen)
  • Optional: Maple syrup
  • Optional: Whipped cream
  • Optional: Fresh fruit

Instructions:

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla until combined.
  3. Pour the wet mixture into the dry ingredients and stir until just combined (a few lumps are okay). Gently fold in the blueberries.
  4. Place a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Stack pancakes on a plate, and serve warm with maple syrup and optional toppings.