Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) buttermilk
  • 2 large eggs
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon (14g) unsalted butter or vegetable oil, for greasing the griddle

Instructions:

  1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  3. Gently pour the wet ingredients into the dry ingredients. Whisk until just combined. Don't overmix!
  4. Gently fold in the blueberries.
  5. Heat a lightly greased griddle or large non-stick frying pan over medium heat.
  6. Pour ¼ cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface and start to pop. Flip when the bubbles appear and the edges look set.
  8. Serve hot with your favourite toppings.