Blueberry Pancakes

For light and fluffy pancakes, California farmer and memoirist David “Mas” Masumoto adds a splash of seltzer to the batter.


    •  2 cups all-purpose flour
    •  1 tsp. sugar
    •  ½ tsp. fine salt
    •  1 cup plain full-fat yogurt
    •  2 tsp. baking soda
    •  ½ cup seltzer water or club soda
    •  2 large eggs, lightly beaten
    •  6 Tbsp. unsalted butter, plus more for serving
    •  3 cups fresh blueberries
    •  Confectioners’ sugar
    •  Maple syrup



  1. Into a large bowl, sift the flour, sugar, and salt, and whisk to combine.
  2. To a medium bowl, add the yogurt and baking soda, and whisk to combine.
  3. Add the yogurt mixture, seltzer, and eggs to the flour mixture, and whisk until barely combined and a few streaks of flour remain. Set aside for 10 minutes to allow the flour to hydrate.
  4. In a large cast-iron skillet over medium heat, melt 1 tablespoon of the butter. When the foam subsides, scoop ¼ cup of the batter into the skillet for each pancake, leaving 2 inches between them. Top each pancake with ¼ cup blueberries, pressing them gently into the batter with a spoon. Cook until you see bubbles forming on the top of the pancakes and they begin to pull away from the bottom of the pan, 2–3 minutes, then use a spatula to flip. Continue cooking until golden brown on both sides and the batter is cooked through, about 2 minutes. (Alternatively, for “silver dollar” pancakes, spoon 1 heaping tablespoon of batter into the skillet for each pancake and top with 1 tablespoon of blueberries.)
  5. Transfer the pancakes to a platter and tent with foil to keep warm while you cook the rest of the batter, adding more butter to the skillet between batches. Dust all over with confectioners’ sugar and serve immediately, with additional butter and maple syrup if desired.

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