Description
Light, fluffy, and bursting with juicy blueberries, these classic pancakes are the perfect start to any morning.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, plus more for serving
- Maple syrup, for serving
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are okay. Fold in the blueberries.
- Heat a lightly buttered griddle or non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
- Serve immediately with maple syrup and extra blueberries.
Notes
You can customize the seasonings to taste.