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Ingredients
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Pancake Batter
Method
Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
- 4
Add Blueberries
Gently fold in the blueberries.
- 5
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
- 6
Serve
Serve warm with Vermont maple syrup drizzled on top.