These are the pancakes that make people slow down on a summer morning. Tall, fluffy stacks dotted with fresh blueberries that burst and caramelize against the griddle. The secret is buttermilk — its acidity reacts with baking soda to create incredible lift — and resting the batter for 5 minutes before cooking.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
In a separate bowl or measuring cup, whisk together buttermilk, eggs, melted butter, and vanilla extract. Pour into the well in the dry ingredients.
Stir the batter together with a rubber spatula until just combined — lumps are completely fine and expected. Overmixing develops gluten and leads to tough, flat pancakes. Rest the batter 5 minutes.
Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and swirl to coat. When the butter foams and subsides, the surface is ready.
Scoop about ¼ cup batter per pancake onto the griddle. Immediately press a small handful of blueberries into each pancake. Cook until bubbles form on the surface and edges look set — about 2–3 minutes. Flip once and cook another 1–2 minutes until golden.
Stack and serve hot with warm maple syrup, a dusting of powdered sugar, and extra fresh blueberries on the side.
For 4 servings
