Ingredients
Method
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Combine the Wet Ingredients
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and maple syrup until smooth.
Make the Batter
- Pour the wet mixture into the dry. Whisk gently until just combined — a few lumps are normal. Fold in 1 cup of the blueberries, keeping the rest for cooking.
Preheat the Pan
- Heat a nonstick skillet or griddle over medium heat. Add a small swipe of butter and let it melt until slightly bubbling.
Cook the Pancakes
- Scoop about ⅓ cup of batter onto the skillet per pancake. Add a few extra blueberries on top. Cook until small bubbles form across the surface and the edges begin to firm. Flip and cook for an additional 1–2 minutes until fluffy and cooked through.
Serve
- Stack the pancakes high, add a pat of butter, and finish with maple syrup. Serve immediately while hot.
Notes
- For extra fluff, avoid overmixing the batter — stop as soon as it comes together.
- If you want a less sweet, more balanced bite, add a spoonful of plain yogurt on top (like in the inspiration photo).
- Swap fresh blueberries for frozen, but don’t thaw — add them straight from the freezer to prevent streaking.
- A cast-iron griddle gives the best browning, but nonstick works perfectly too.