These blueberry pancakes are light, fluffy, and studded with fresh farm blueberries, made from a time-tested family recipe that delivers consistent results every time.
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Sift all of the dry ingredients together into a bowl––with the exception of 1 tablespoon of sugar––and set aside. Sifting helps to make a fluffy pancake, which is especially important when incorporating fresh fruit into the batter.
In a medium-sized bowl, sprinkle 1 tablespoon of sugar over the blueberries. I like this step, because it sweetens the blueberries slightly and helps bring out their true taste. If you have very sweet blueberries, you can omit this step.
Lightly beat 1 egg in a large mixing bowl, and add the milk. Make sure that you take these ingredients out in advance so they are at room temperature. Add in the sifted dry ingredients, and gently stir the batter, being careful not to over-mix. A few lumps in the batter at this stage is okay.
Next, carefully fold in the melted butter until completely incorporated. Be sure that it’s cooled slightly, or that your batter is at room temperature. This is important, or your butter will solidify when mixed with the cold ingredients. If you’re including the lemon zest, add it in now. Let the batter sit for 20 minutes.
After your batter has rested, fold in the blueberries. Now, we’re ready to get some pancakes over the fire! Heat up your cast iron pan or griddle. Cast iron is great for making pancakes, since they retain and maintain a constant heat--essential for making good pancakes!
Use a small dab of butter to coat the pan each time you drop in a new pancake. Heat control is everything when making pancakes, so be sure the butter sizzles when you put it down, but does not brown quickly; if it does, turn the heat down slightly.
Spoon 1/3 cup of batter (or ½ cup for larger pancakes) into the pan. The pancake is ready to flip once bubbles have formed across the pancake, and the bottom is golden brown and slightly crispy (about 2½ minutes). You can use a spatula to gently lift the edge of the pancake to take a peek.
Be careful flipping the pancake, because it will be a little unwieldy with the blueberries. You must be assertive, using a single motion--and flip only once! Let the pancake cook for another 1½ minutes, and transfer to a warm plate. Depending upon how large your pancake is and how you control the flame, the cooking times may vary by 30 seconds or so.
Repeat until all the pancakes are done, or you can eat as you cook so the pancakes are piping hot. Serve with a pat of butter and maple syrup!
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a toaster or low oven.
Fold fresh blueberries gently into the batter just before cooking to keep them intact. You can also place them on the griddle and pour batter over them for a crust-like coating.
Yes, but do not thaw them first. Fold frozen blueberries directly into the batter to minimize bleeding and maintain structure.
Wait until bubbles form and pop on the surface of the uncooked side, then flip. The bottom should be golden brown. Flip only once for the fluffiest result.
Mix dry ingredients up to 1 day ahead. Combine wet ingredients separately and mix just before cooking—this preserves the rise from the baking powder.
Lemon zest brightens the flavor and complements the tartness of blueberries, adding subtle citrus notes. It is optional but recommended for depth.
