Blueberry Buttermilk Pancakes

These are the best blueberry buttermilk pancakes ever! So light and fluffy that they disappear in a flash.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings to 12 pancakes

Calories 146kcal

Author Wanda Simone

Melt 2 Tablespoons of butter in a small saucepan on the stove or in a small bowl in the microwave. Set aside.
Whisk or beat 2 eggs in a large mixing bowl.
Mix in 2 cups of buttermilk and the melted butter.
In another mixing bowl, combine 1½ cups flour, 1 Tablespoon sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt
Add the dry ingredients to the buttermilk mixture.
Stir by hand until the dry ingredients are mixed in. There will be some small lumps left.
Stir in the blueberries with as few strokes as possible.
Heat the skillet or griddle over medium heat.
Pour in enough vegetable oil to coat the bottom of the pan and wait until it is hot.
Use a ¼ cup measuring cup to scoop up the pancake batter and add it to the pan. Depending on the size of your skillet, you may be able to put more than one scoop in the pan at a time.
Cook until you see bubbles coming up through the middle of the pancake, about 2 minutes.
Turn the pancakes over and cook until the underside is browned, about 30 seconds.
Remove from the pan and keep warm.
Add more oil to the pan before adding the next batch of batter.
Serve warm with butter, maple syrup and more blueberries.

Substitute measure-for-measure gluten-free flour for the all-purpose flour if desired.
The blueberries can be left out altogether or just served on top if you prefer.