Serving Size: 4
Homemade pancakes with fresh buttermilk and blueberries are worth the little bit of extra effort for their improved flavor and texture. Cook in butter or a generous splash of oil to get crispy golden edges with a fluffy center. Feel free to increase or decrease the amount of buttermilk depending on how thick or thin you like your pancakes.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs, whisked
- 1 1/2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- Additional butter or vegetable oil for cooking
- Maple syrup (optional)
In a mixing bowl, combine all dry ingredients. Add wet ingredients and mix until just combined.
Heat a skillet or pan over medium heat. Add a bit of oil or pat of butter and swirl to melt. Add batter to desired pancake size and dot surface with blueberries, pressing berries lightly into the batter. Cook the pancakes until the edges are browned and bubbles form over the pancake surface. Flip pancakes and continue cooking on the other side until set. Repeat with remaining batter and serve with maple syrup.