Blueberry Buttermilk Pancakes

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 2 tablespoons light-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup low-fat buttermilk
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional)
  • 1 1/2 cups blueberries

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined. Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake. Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat process.

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