Honey often goes on pancakes at the table. Here it goes into the batter, giving the pancakes a mild sweetness alongside the blueberries.

Fresh and frozen berries both work, but they go in at different points. The recipe also covers what to do if the pancakes brown before the centers set.

Ingredients

Choose a mild honey, such as clover, so its flavor doesn’t overpower the berries. For the batter and the skillet, set out:

- 1 1/2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 2 tablespoons honey, plus more for serving if desired

- 1 1/4 cups buttermilk, or 1 1/4 cups whole milk and 1 tablespoon lemon juice or white vinegar

- 2 large eggs

- 3 tablespoons melted butter, plus extra for the skillet

- 1 teaspoon vanilla flavoring

- 1 cup fresh or frozen blueberries

To measure the flour by volume, loosen it first, then spoon it into the measuring cup and level the top with a straight edge. Scooping directly from the bag can pack too much flour into the cup and leave you with a thicker batter.

Steps

Set out two mixing bowls and a flexible spatula. If you’re using frozen blueberries, leave them in the freezer until you’re ready to cook:

1. If you don’t have buttermilk, stir the lemon juice or white vinegar into the whole milk and let it stand for 10 minutes. The added acid reacts with the baking soda and helps the pancakes rise.

2. Whisk the flour, baking powder, baking soda, and salt together in one bowl.

3. In the other bowl, whisk the buttermilk or milk mixture with the eggs, honey, melted butter, and vanilla flavoring until the honey is evenly mixed in.

4. Pour the wet mixture into the dry ingredients and fold with the spatula just until no dry flour remains. A few lumps are fine. Mixing until the batter is smooth can make the pancakes chewy.

5. If using fresh blueberries, fold them in gently, stopping as soon as they’re distributed. Keep frozen berries out of the bowl so their juice doesn’t discolor the batter as you stir.

6. Preheat a skillet or griddle over medium heat for about 5 minutes. Before greasing it, check that a drop of water skitters across the surface. Brush on a thin layer of butter.

7. Ladle about 1/4 cup of batter per pancake onto the skillet. If using frozen blueberries, scatter them over the batter as soon as you portion it, while the tops are still wet.

8. Cook for about 2 to 3 minutes, until the edges look set and bubbles start to pop on top. Lift an edge with the spatula to check that the underside is golden before turning.

9. Flip once and cook for another 1 to 2 minutes, until the second side is golden and the center is set. Repeat with the remaining batter.

Adjusting the Heat

If the first pancake is already dark underneath while the center is still wet, turn the heat down before pouring the next batch. Set the pancakes down gently after flipping and don’t press them with the spatula. Pressing can flatten them before they finish cooking.

If you’re cooking the whole batch before serving, transfer the finished pancakes to a baking sheet in a low oven. Keep them in a single layer while you finish the rest of the batter.

Storing Leftovers

Refrigerate leftover pancakes promptly in a covered container and use them within 3 days. Reheat them in a dry skillet over low heat or in a toaster if you’d like the edges to crisp up.

Serve the pancakes warm. If you want a little extra sweetness, drizzle a thin ribbon of honey over each stack rather than pouring it on heavily.