Blueberry pancakes are always special. These easy buttermilk pancakes, made from scratch are light and fluffy and full of blueberries.
2 c buttermilk
1/2 c melted butter (cooled)
2 c flour
1/4 c sugar
1 t baking powder
1/2 t baking soda
1–2 c fresh rinsed blueberries
Whisk eggs in a large bowl. Then add buttermilk and cooled butter and whisk some more.
Mix dry ingredients together and add to buttermilk mixture, mixing gently until just combined. There will still be lumps. Stir in blueberries.
In a large skillet melt about 1/2 t of butter over medium heat. Then add about 1/2 cup of batter and cook until bubbles form and pop. They are now ready to flip. Cook on the other side approximately another two minutes. Mine usually cook a bit faster. on the second side.
Keep pancakes in a warm oven set to about 200. Tent with foil so they don’t dry out.
Serve with butter and maple syrup and maybe some candles!
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