Best Buttermilk Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp granulated sugar
- 2 eggs, large
- 3 cups buttermilk*
- 4 tbsp melted butter + small knob of butter for griddle
- 1 pint blueberries
Instructions
- Preheat oven to lowest setting, about 170℉. Preheat griddle to 375℉.
- Meanwhile, combine first 5 ingredients in a large bowl. Whisk together to combine ingredients. Add eggs, buttermilk, and 4 tbsp melted butter. Continue to use whisk to mix ingredients just until incorporated. It is okay if batter is lumpy. It's better not to overmix ingredients.
- Flick a drop of water onto griddle with your finger and if it sizzles then the griddle is ready to go. Drop the remaining bit of butter onto griddle and then scrunch up a paper towel and use it to spread butter evenly over griddle and wipe away excess.
- Using a 1/4 cup measuring cup drop batter onto griddle at least 2 inches apart from each other. Drop blueberries onto pancake batter as desired. When it is time to flip, batter will have bubbles visible on top. This takes about 2-3 minutes on a hot griddle. Flip and allow to cook another 1-2 minutes. Remove with a pancake turner and transfer to a baking sheet and keep warm in the preheated oven.
- Stack pancakes and top with your favorite pancake toppings! Yum!
Notes
Lightly adapted from Martha Stewart
*Substitute for buttermilk- 1 tbsp white vinegar per 1 cup of milk, so for this recipe you would need 3 tbsp white vinegar for 3 cups of milk. Allow to stand 5 minutes.