Blueberry Buttermilk Pancakes

 
Oh blueberries, how I love you. They’re fantastic in everything, aren’t they? Muffins, pancakes, chocolate (if you’ve never had chocolate covered blueberries you have not lived. Trust me.) Lucky for me, my mom’s family owns a spectacular blueberry farm with the most delicious (and ENORMOUS- for real, quarter sized if you hit that at the early season) blueberries you’ll ever taste. Heaven. Pure heaven.
Blueberry pancakes are the ultimate weekend breakfast in my opinion and these little blue beauties were no exception. Fluffy and sweet, perfect with the blueberries and a smidge of maple syrup.

More of Laura’s Breakfast Favorites
Biscuits and Gravy
Whole Grain Waffles

Two Years Ago on Laura’s Recipe Collection 
Flourless Chocolate Torte
Gingerbread Muffins

Blueberry Buttermilk Pancakes 
makes about 16 pancakes
printable recipe

Ingredients:
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 Tablespoons. vegetable oil or nonstick for oiling the griddle.
1-2 cups fresh blueberries

Directions:
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!

Source: Williams-Sonoma