Easy Blueberry Pancake (Print Version)
# Ingredients:
→ Pancake batter
01 -
2 cups cake flour
02 -
1/3 cup granulated sugar
03 -
1 tbsp baking powder
04 -
3/4 tsp kosher salt
05 -
1 cup half-and-half
06 -
1 cup sour cream
07 -
2 large eggs
08 -
1 tbsp unsalted butter, melted and cooled
09 -
1 tsp vanilla extract
10 -
1 cup fresh blueberries
→ For cooking
11 -
Neutral oil for cooking the pancakes
12 -
Extra butter for cooking
→ For serving
13 -
Maple syrup
14 -
Extra butter (optional)
# Instructions:
01 -
Place a large rimmed baking sheet in the oven and preheat to 200°F. This will keep your pancakes warm while you cook the entire batch.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
03 -
In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined.
04 -
Gently stir the wet ingredients into the dry just until combined. The batter will have some lumps, which is perfectly fine.
05 -
Gently fold in the blueberries and let the batter sit for 10 to 15 minutes to hydrate. This resting step will give you fluffier pancakes.
06 -
Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, it's ready.
07 -
Add about ¼ cup of batter to the skillet for each pancake. Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, another 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will toughen their texture.
08 -
Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed. Adjust the heat as necessary to prevent the pancakes from burning without cooking through.
09 -
Serve warm, with maple syrup and extra butter if desired.
# Notes:
01 -
Make sure you don't overmix the pancake batter. Lumps are totally fine and actually desirable for fluffy pancakes.
02 -
The 10-15 minute rest time for the batter is crucial for developing fluffy pancakes, so don't skip this step.
03 -
To store leftover pancakes, let them cool completely, then layer with parchment paper to prevent sticking. Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.
04 -
To reheat, use a toaster oven or microwave until warmed through.