The BEST blueberry pancakes

This gem is brought to you by Martha Stewart! I'm here to tell you, these are THE. BEST. Blueberry Pancakes I've ever tasted! You can find the original recipe here!

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The secret to these fluffy pancakes......don't over mix! The batter will be a bit lumpy, which totally worried me, but they are perfect once cooked! We served ours with our caramel buttermilk syrup- it's a must!!!
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Blueberry Pancakes
2 cup all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 Tbsp butter, melted (I used salted)
1 cup fresh blueberries (I used fresh frozen, and mine were completely frozen when I used them)

Heat griddle to 375 degrees. Whisk together flour, baking soda, baking powder, sugar, and salt in a medium to large bowl. Add eggs, buttermilk, and butter; whisk to combine. Batter will have small to medium lumps- that's good! Gently stir in blueberries. Now its time to cook them! I sprayed cooking spray on my griddle (use butter if you want) and cook pancakes to your preference. Once the bubbles popped and the pancakes looked slightly dry around the edges, I flipped mine. Top with buttermilk syrup. Enjoy!

Step-by-step

Heat griddle to 375 degrees. Whisk together flour, baking soda, baking powder, sugar, and salt in a medium to large bowl.

Add eggs, buttermilk, and butter; whisk to combine. Batter will have small to medium lumps- that's good! ​

Gently stir in blueberries.

Now its time to cook them! I sprayed cooking spray on my griddle (use butter if you want) and cook pancakes to your preference. Once the bubbles popped and the pancakes looked slightly dry around the edges, I flipped mine.

Top with buttermilk syrup.

Enjoy!

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