A basic, reliable recipe for blueberry pancakes that can be adapted to include any fruit that you like. The secret ingredient - cake flour - helps these buttermilk pancakes turn out with a tender, light texture.
Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.
Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).