Blueberry Buttermilk Pancakes
From smittenkitchen.com
About 16 4-inch pancakes
Tender, fluffy buttermilk pancakes studded with fresh or frozen blueberries, made in one bowl with a light hand and cooked low and slow.
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| prepHeat griddle or large skillet over medium heat; test with water drops until they bounce and spatter | |||||||||
| 4 tablespoons unsalted butter, plus more for the griddle | Melt butter, cool, whisk in sugar, eggs & buttermilk | Sprinkle salt, baking powder & soda; mix thoroughly | Stir in flour until just combined; lumps are fine | Brush griddle with butter; pour batter in pools | Arrange blueberries on each pancake, press in slightly | Cook until bubbles appear & edges look dry, 2½ min | Flip; cook until golden, 1–2 min; push back any overflow | Keep warm on baking sheet in oven 200°F / 95°C | Transfer to platter; repeat with remaining butter & batter |
| 3 tablespoons granulated sugar | |||||||||
| 2 large eggs, lightly beaten | |||||||||
| 480 ml buttermilk, plus more if needed | |||||||||
| 250 g all-purpose flour | |||||||||
| 2 teaspoons baking powder | |||||||||
| 1 teaspoon baking soda | |||||||||
| 1/2 teaspoon kosher salt | |||||||||
| 150 g blueberries, fresh or frozen and thawed | |||||||||
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