The Best Blueberry Buttermilk Pancakes

Another tried and true recipe

Yield:
4 to 6 servings

Ingredients

2 cups all-purpose flour
1/4 cup sugar (I use half this, or 2 tbsp)
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying (can substitute oil)
1 cup blueberries, fresh or frozen (or chocolate chips are good, too!)
Optional: a sprinkle of cardamom, 1/2 tsp vanilla

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter or oil. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.

Heat some butter in a skillet over medium heat (or electric griddle to 350). Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. These make good leftover pancakes to heat and enjoy the next day.