My Grandma's Fluffy Buttermilk Blueberry Pancakes

By Ambitious Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, whisk together the buttermilk, egg and vanilla until smooth.
2. In a separate bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the dry ingredients to the wet and mix until just combined; the batter may be slightly lumpy and thick. If you want thinner pancakes, fold in 1 to 2 tablespoons of milk.
4. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter without overmixing. Let the batter rest for 5 to 10 minutes while the pan heats.
5. Place a large nonstick griddle or skillet over medium heat and lightly coat it with butter.
6. Pour about 1/4 cup of batter per pancake (1 tablespoon for mini ones), spreading to about 1/2 inch thick with the back of a spoon if needed.
7. Cook until the pancakes puff slightly and bubbles appear along the edges, 2 to 4 minutes.
8. Flip when the bottoms are golden brown, then cook about 2 minutes more until the underside is golden.
9. If pancakes brown too quickly or the pan smokes, lower the heat to medium-low.
10. Keep finished pancakes warm on a baking sheet in the oven, and repeat with more butter and the remaining batter.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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