Author Notes: 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 McDowell
- 2/3 cup all purpose flour
- 3 tablespoons whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 3 tablespoons melted butter
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries (or more)
- butter and maple syrup, for finishing
- 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.