These are the best blueberry buttermilk pancakes. You will love them. The recipe (and the picture) comes from the Williams-Sonoma Kitchen.
Blueberry Buttermilk Pancakes
Makes 16; Serves 4
2 cups flour
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
1 to 2 tablespoons vegetable oil or nonstick spray
1 cup fresh blueberries
Powdered sugar, softened butter, warm maple syrup, extra blueberries
Preheat oven to 200 degrees F.
In bowl, using electric mixer, beat the eggs on medium speed until frothy. Add flour, sugar, baking powder, soda, salt, buttermilk, melted butter and vanilla. Stir just until batter is smooth and no lumps of flour remain; do not over mix.
Heat griddle to medium-high, lightly grease. Ladle about 1/3 cup batter per pancake. Scatter 1 tablespoon blueberries evenly. Cook 1 to 2 minutes, flip and cook until golden brown, 2 to 3 minutes. Keep warm in oven.