Does anything beat homemade pancakes on a Sunday morning? Nope. These buttermilk pancakes are perfect: Not too sweet and loaded with blueberries in every. single. bite.

Have you made these yet? Let us know how it went in the comments below!

INGREDIENTS

• 1 1/2 c. all-purpose flour
• 3/4 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 tbsp. granulated sugar
• 2 1/4 c. buttermilk
• 1/2 tsp. pure vanilla extract
• 4 tbsp. melted butter, plus more for serving
• 2 large eggs, beaten
• 2 c. fresh blueberries, plus more for serving
• Maple syrup, for serving

DIRECTIONS

1. In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).
2. Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown. Repeat steps for remaining pancakes. 
3. Serve with butter, maple syrup, and blueberries.