Light and tender pancakes made from scratch and loaded with fresh juicy blueberries. These are the fluffiest blueberry pancakes that you will ever try!
Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. Gently fold in the blueberries.
Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Notes
Freezer tip: Allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Make your own homemade buttermilk with a mixture of whole milk and distilled vinegar. Lemon blueberry pancakes: Add in 1 lemon, zested and juiced.