- 2 cups all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tbsp vanilla extract
- 2 cups buttermilk
- 3 tbsp melted unsalted butter, cooled
- 1 1/2 cups fresh blueberries, rinsed, dried and tossed evenly in 1 tbsp flour (optional!)
- 1-2 tsp vegetable oil to coat pan
Whisk the flour, sugar, baking powder, baking soda, and salt in medium bowl. Set aside.
Whisk the egg, vanilla, and cooled, melted butter into milk. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well and quickly whisk wet mixture incorporating the dry from the sides. Fold in flour-coated blueberries gently – the flour helps those blueberries keep from clumping together at the bottom of the pancakes!
Heat a 12″ non-stick pan over high and brush with vegetable oil to coat. When hot, pour about 1/4 cup of batter into 3 piles evenly spaced in the pan. (Or make custom sized flapjacks!)
Cook until little bubbles start to pop up around the edges, about 1 1/2 – 2 minutes, then flip using a nice thin spatula. Cook the other side until evenly golden and serve that flapjack as soon as possible! Repeat with remaining batter (makes about 12 4″ pancakes).
Alternatively, warm a plate in the oven and transfer the cooked pancakes to keep them warm if you are serving a few people at once (which is bound to happen once people smell pancakes being made!)
Serve some delicious warmed Canadian maple syrup on the side and dust with powdered sugar before serving if you like. Share these with someone you love!