Blueberry Buttermilk Pancakes

1. 1

   Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.

2. 2

   Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy.

3. 3

   Beat in the buttermilk and butter.

4. 4

   Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to overmix or your pancakes will be tough.

5. 5

   Its okay if there are a few little lumps in the batter.

6. 6

   (At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)

7. 7

   Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.

8. 8

   Lightly butter the griddle.

9. 9

   Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake.

10. 10

    Add the blueberries.

11. 11

    Cook the pancakes until a few bubbles have formed on the surface of each one.

12. 12

    Flip the pancakes with a spatula and cook until golden brown on the other side.

13. 13

    Brush the finished pancakes with a little melted butter before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.