Blueberry Buttermilk Pancakes

makes about 16 pancakes

2 eggs
2 cups all-purpose flour, sifted
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk
4 Tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1 to 2 Tbs. vegetable oil or nonstick for oiling the griddle.
1-2 cups fresh blueberries

In the bowl of an electric mixer, beat the eggs until frothy.

Heat an electric griddle to 350/medium-high heat.

Add the flour, sugar, baking powder, baking soda, salt, buttermilk, vanilla and butter into the bowl. Beat until the batter is smooth and there are no flour lumps remaining. Be careful not to over-mix the batter or the pancakes will be tough.

Spoon about 1/3 cup of batter onto the pan, then scatter blueberries over the pancakes. Cook until the batter has large bubbles forming on top, then flip. Cook until golden brown on both sides.

Serve and enjoy!

Laura's Recipe Collection