Mix the Dry Ingredients In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Whisk thoroughly to ensure that the baking powder is evenly distributed—this helps give you that perfect rise in every pancake. Pro tip: Sift the flour if it’s clumpy or compacted for an even smoother batter.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt.

Whisk thoroughly to ensure that the baking powder is evenly distributed—this helps give you that perfect rise in every pancake.

Pro tip: Sift the flour if it’s clumpy or compacted for an even smoother batter.

Add the Wet Ingredients Crack 1 large egg into the bowl. Pour in 2 tablespoons of melted unsalted butter (make sure it’s slightly cooled so it doesn’t scramble the egg), ¾ cup of buttermilk, and 1 teaspoon of vanilla extract. Use a spatula or wooden spoon to mix everything together until just combined. Don’t overmix! A few small lumps are totally fine and actually help with fluffiness.

Crack 1 large egg into the bowl.

Pour in 2 tablespoons of melted unsalted butter (make sure it’s slightly cooled so it doesn’t scramble the egg), ¾ cup of buttermilk, and 1 teaspoon of vanilla extract.

Use a spatula or wooden spoon to mix everything together until just combined. Don’t overmix! A few small lumps are totally fine and actually help with fluffiness.

Fold in the Blueberries Gently fold in 1 cup of blueberries (fresh or frozen—see the note below on using frozen!). Use a spatula and fold carefully so you don’t crush the berries. If using frozen blueberries, add them straight from the freezer, and do not thaw—this helps prevent streaky batter and keeps the pancakes from turning purple.

Gently fold in 1 cup of blueberries (fresh or frozen—see the note below on using frozen!). Use a spatula and fold carefully so you don’t crush the berries.

If using frozen blueberries, add them straight from the freezer, and do not thaw—this helps prevent streaky batter and keeps the pancakes from turning purple.

Let the Batter Rest Allow the batter to rest at room temperature for 5–10 minutes. This gives the flour time to hydrate and the baking powder time to activate a bit, which results in extra fluffy, cloud-like pancakes. Use this time to preheat your pan!

Allow the batter to rest at room temperature for 5–10 minutes. This gives the flour time to hydrate and the baking powder time to activate a bit, which results in extra fluffy, cloud-like pancakes. Use this time to preheat your pan!

Preheat Your Pan Place a nonstick skillet or griddle over medium heat and let it preheat for 5 full minutes. This ensures even heat and helps the pancakes cook evenly with golden edges. After preheating, add a pat of butter to the skillet and swirl it around to coat the surface fully. Don’t skip this—it adds flavor and prevents sticking.

Place a nonstick skillet or griddle over medium heat and let it preheat for 5 full minutes. This ensures even heat and helps the pancakes cook evenly with golden edges.

After preheating, add a pat of butter to the skillet and swirl it around to coat the surface fully. Don’t skip this—it adds flavor and prevents sticking.

Cook the Pancakes Using a ¼-cup measuring cup or cookie scoop, pour the batter onto the skillet, giving each pancake space to spread a bit. Let them cook for 1 to 2 minutes, or until bubbles begin to form on the surface and the edges look set. You want the bottoms to be golden brown. Flip gently using a spatula, and cook for another 1 to 2 minutes on the second side until fully cooked through and lightly golden.

Using a ¼-cup measuring cup or cookie scoop, pour the batter onto the skillet, giving each pancake space to spread a bit.

Let them cook for 1 to 2 minutes, or until bubbles begin to form on the surface and the edges look set. You want the bottoms to be golden brown.

Flip gently using a spatula, and cook for another 1 to 2 minutes on the second side until fully cooked through and lightly golden.

Serve & Enjoy Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed. Stack ’em high, slather with butter, and pour warm maple syrup over the top. Optional but highly encouraged: a sprinkle of powdered sugar or an extra handful of blueberries on top.

Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.

Stack ’em high, slather with butter, and pour warm maple syrup over the top.

Optional but highly encouraged: a sprinkle of powdered sugar or an extra handful of blueberries on top.