Fluffy Buttermilk Pancakes with Fresh Blueberries

Prep time: 10 min | Cook time: 15 min | Servings: 2

Recreate the ultimate brunch luxury at home. These thick, golden buttermilk pancakes feature a tender crumb, a generous dollop of whipped butter, and a lake of rich maple syrup balanced by a mountain of vibrant fresh blueberries.

Ingredients

Main Component

• 125g (1 cup) All-purpose flour

• 15g (1 tbsp) Granulated sugar

• 5g (1 tsp) Baking powder

• 2g (1/2 tsp) Baking soda

• 1g (1/4 tsp) Salt

• 240ml (1 cup) Buttermilk

• 1 Large egg

• 30g (2 tbsp) Unsalted butter, melted

• 15ml (1 tbsp) Neutral oil for the griddle

Sauce/Dressing

• 60ml (1/4 cup) Pure maple syrup

Garnish

• 150g (1 cup) Fresh blueberries

• 30g (2 tbsp) Unsalted butter, softened

• 5g (1 tsp) Powdered sugar

Instructions

1. Whisk 125g (1 cup) flour, 15g (1 tbsp) sugar, baking powder, baking soda, and salt together in a large bowl.

2. Mix 240ml (1 cup) buttermilk, egg, and 30g (2 tbsp) melted butter in a separate measuring cup.

3. Pour liquid ingredients into the dry mixture; stir gently with a spatula until just combined but still slightly lumpy.

4. Heat 15ml (1 tbsp) oil in a large skillet or griddle over medium heat.

5. Scoop 60ml (1/4 cup) batter per pancake onto the hot griddle, cooking 2–3 minutes until bubbles form on top.

6. Flip gently and cook for another 1–2 minutes until both sides are beautifully golden brown.

7. Stack three warm pancakes overlapping on a wide white plate.

8. Place a metal cup filled with 60ml (1/4 cup) maple syrup next to the stack.

9. Pile 150g (1 cup) fresh blueberries generously onto the empty side of the plate.

10. Top the pancake stack with 30g (2 tbsp) softened butter and dust with 5g (1 tsp) powdered sugar.