After testing and tweaking a whole lotta blueberry pancake recipes, I can tell you for certain that these are the fluffiest, most melt-in-your mouth delicious pancakes I’ve ever made or eaten.
- 2 cups fresh or frozen blueberries
- 1 cup granulate sugar, divided
- 2 3/4 cup all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1/2 tsp cardamom
- 6 tbsp butter, melted and at room temperature + 4 tbsp butter for the pan
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2 cups buttermilk (full fat)
- 2 large eggs
- Add the blueberries and 1/2 cup of sugar to a bowl and toss the blueberries around in the sugar to coat. If you’re using frozen blueberries, more sugar will stick to them as they begin to defrost. If using fresh blueberries, rinse and drain thoroughly in the sink, then toss them in the sugar. Their dampness will help the sugar stick to them.
- Add the remaining 1/2 cup of the sugar, flour, baking powder, baking soda, salt, and cardamom to a large bowl and stir with a wire whisk to combine.
- Stir the vanilla and almond extract into the 6 tbsp melted butter. (Fat helps to evenly distribute the flavor of the extracts.)
- Add the eggs to the buttermilk and whisk briefly with a fork to combine.
- Add about 3/4 of a tablespoon of butter to a skillet and set it over medium heat.
- While the skillet heats, pour the butter and buttermilk mixtures into the dry ingredients and whisk just until the batter is mostly smooth. It’s fine if there are a few lumps, but be careful to not over beat the batter.
- Swirl the melted butter around in the pan so that the bottom is completely coated. Pour about 1/3 cup of batter into the pan per pancake. Cook no more than 2 or 3 pancakes at a time. The batter will be very thick, but will spread out as the pancakes cook, so be very careful to not overcrowd the pan. Dot the surface of each pancake with a generous amount of blueberries.
- As the pancakes cook, lower the temperature slightly so that it’s somewhere between medium and medium low. The goal is to regulate the temperature so that the middle of the pancakes have time to cook before the outsides are overcooked or burned. If it looks like the outside of your pancakes are cooking considerably faster than the inside, lower the heat.
- Cook the pancakes on one side until the sides of the pancake are firm up enough to not fall apart when you flip them. Flip the pancakes and cook until golden brown on the other side. These are fluffy pancakes, so it can be tricky to know if they are done in the middle. Press gently on the center of a pancake to see if it feels doughy. You can also take a sharp paring knife and cut into the center of a pancake to see if there’s any raw batter in there.
- Use a spatula to remove the pancakes from the pan. Spray the pan out with water to remove the used butter. Add about 3/4 tablespoon of fresh butter and repeat the process to cook the remaining pancakes.