Every summer I pick and freeze a ton of blueberries precisely with the intention of making pancakes. See, come winter, I often crave pancakes. For dinner. Yes, I go home from work promptly at 5 pm (it's already dark, of course) and make a batch of pancakes stuffed with blueberries. I cover them with butter and maple syrup. I'm usually done and in my pajamas by 6. It's a tradition I will carry over to this summer, though these pancakes are good enough maybe I'll have to make a batch with some fresh blueberries, too. —Erin Jeanne McDowell
all purpose flour (80 g)
whole wheat flour (21 g)
sugar (14 g)
baking powder (4 g)
teaspoon baking soda (2 g)
melted butter (42 g)
buttermilk (123 g)
vanilla extract (3 g)
blueberries (or more) (170 g)
butter and maple syrup, for finishing
In This Recipe
In a small bowl, whisk the flours, sugar, baking powder, baking soda, and salt together.
In another small bowl, whisk the butter, buttermilk, zest, and vanilla together.
Combine the wet and dry ingredients, mixing just to combine.
Heat a large skillet over medium heat. Spray with nonstick spray. Ladle the pancake batter into the hot pan, and dot generously with blueberries.
Flip when the batter starts to bubble, cooking until the pancakes are golden brown and puffed, about 3-4 minutes per side. Serve with butter and maple syrup.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.