Extra-Fluffy Blueberry Pancakes

Step 1: Whisk the flour, white sugar, baking powder, baking soda, and salt together.

Step 2: Add the egg, melted butter, milk, vanilla, and vinegar. Whisk until just incorporated, then gently stir in the blueberries.

Tip: If using frozen blueberries, add them straight from the freezer and stir as little as possible to help prevent the color from bleeding into the batter.

Step 3: Melt about 1 teaspoon of butter in a nonstick skillet over medium-high heat, or medium heat if your stove runs strong.

Step 4: Spoon a heaped 1/4 cup of batter into the skillet and quickly nudge it into a circle about 10–12 cm / 4–5 inches wide. Smaller pancakes will be thicker.

Step 5: Cook for 1 1/2 minutes, until a few bubbles appear and the underside is mostly golden.

Step 6: Flip the pancake and cook for 1 more minute. Poke the center; it should spring back, and the underside should be golden.

Step 7: Transfer the pancake to a rack and keep it warm in a 100°C / 200°F oven in a single layer without stacking. Alternatively, cook with two pans so you do not need to keep the pancakes warm.

Step 8: Repeat with the remaining batter, using extra butter as needed.

Step 9: Serve with softened butter and maple syrup.