Buttermilk Blueberry Pancakes with Berries Dropped in the Pan

By Sprig Originals ✓ · cooked up in Sprig

Tall, tangy buttermilk pancakes with clean white crumb and bursts of jammy fruit — because the blueberries go onto the batter after it hits the griddle instead of getting folded in. No gray-purple streaks, no berries stuck to the bottom, and every pancake gets an even share. A short 10-minute batter rest does the rest of the work.

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine sea salt

• 2 cups buttermilk, well shaken
• 2 large eggs
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 1/2 tsp vanilla extract

• 2 cups fresh blueberries (about 10 oz), rinsed and dried very well
• 2 tbsp unsalted butter, for the griddle
• Pure maple syrup, warmed, for serving
• Softened salted butter, for serving
• Powdered sugar, for dusting (optional)

Instructions

1. Rinse the blueberries and spread them on a clean kitchen towel or paper towels to dry completely — surface moisture makes them slip off the batter and steam instead of caramelize. Pick out any soft or split berries and set the bowl of dry berries next to the stove.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for 20 seconds so the leaveners are evenly distributed.
3. In a second bowl or a large measuring pitcher, whisk the buttermilk and eggs until smooth, then whisk in the melted butter and vanilla. If the butter seizes into small flecks, that's fine.
4. Pour the wet mixture into the dry and stir with a rubber spatula just until no dry flour remains, about 12 to 15 strokes. The batter should be thick and visibly lumpy — overmixing is what makes pancakes tough and flat. Let it rest at room temperature for 10 minutes; it will puff and thicken slightly.
5. Heat a nonstick or well-seasoned cast-iron griddle or large skillet over medium-low heat for 3 to 4 minutes, until a drop of water sizzles and skates rather than instantly vanishing (about 350°F on an infrared thermometer). Add 1 to 2 teaspoons butter and wipe it into a thin film with a folded paper towel.
6. Ladle 1/3 cup batter per pancake onto the griddle, leaving 2 inches between them — 2 to 3 pancakes at a time is plenty. Do not spread the batter; let it settle into its own round.
7. Immediately, while the surface is still wet, scatter 12 to 15 blueberries over each pancake, pressing each one lightly with a fingertip so it sits halfway into the batter. Keep the berries at least 1/2 inch in from the edge so they don't leak onto the griddle and scorch.
8. Cook 2 1/2 to 3 minutes, until the edges look matte and dry, bubbles break on the surface, and the underside is deep golden. Slide a thin spatula fully under each pancake and flip in one confident motion — the berry side is now down.
9. Cook 1 1/2 to 2 minutes more, until the pancake springs back when pressed at the center and the berries have blistered and caramelized against the pan. Do not press down on the pancake with the spatula.
10. Transfer to a wire rack set on a sheet pan in a 200°F oven to hold (stacking on a plate steams them soft). Re-butter the griddle before each batch and lower the heat slightly if the pancakes are browning in under 2 minutes.
11. Serve in stacks of three, berry side up, with softened butter, warm maple syrup, and an optional dusting of powdered sugar.

Chef's tips

Nutrition (per serving, estimated)

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