Is there anything more satisfying than a stack of fluffy homemade buttermilk pancakes with blueberries dripping with melted butter and warm maple syrup on the weekend? It really lets you know that today is a day to relax and unwind. That’s not to say you couldn’t enjoy these pancakes on a weekday, you most certainly could, and to fast-track that, triple the dry ingredients and storing them in a jar. Enjoy!
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups buttermilk
2 large eggs
3 tbs. unsalted butter, melted and cooled slightly; more for serving
2 cups fresh blueberries, more for serving
Vegetable oil, for griddle
Pure maple syrup, warm for serving
1. Preheat the oven to 200°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs until blended. Pour the wet ingredients into the dry ingredients and stir until almost blended. Stir in the cooled, melted butter until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
2. Heat the griddle or a large skillet over medium heat until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Add 6 to 8 blueberries to each pancake. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.
3. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter. Serve hot with butter and maple syrup.
- Serving Size: 1 pancake
- Calories: 158
- Sugar: 9.7g
- Sodium: 108.7mg
- Fat: 6.4g
- Carbohydrates: 27.4g
- Protein: 4.7g
- Cholesterol: 43.1mg
Keywords: blueberry buttermilk pancakes