Blueberry pancakes are a wonderful treat when fresh blueberries are in season. But don’t limit your enjoyment of these tender, golden cakes to summer; frozen blueberries make them a year-round treat. Step-by-step photos illustrating how to make these pancakes are available at Bakers’ Banter, our King Arthur blog.

2 large eggs
1 1/4 cups (10 ounces) milk
2 teaspoons vanilla extract, optional
3 tablespoons (1 1/2 ounces) melted butter or vegetable oil (1 1/4ounces)
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons (7/8 ounce) sugar
3/4 cup (3 ounces) blueberries, fresh or frozen

1) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

2) Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest while you're heating your griddle or pan; it'll thicken a bit as it stands.

3) Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

4) Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

5) Cook the cakes till they’re golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

6) Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.