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Breakfast Idea: Blueberry Buttermilk Pancakes

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!

blueberry buttermilk pancakes 

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.

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