Enjoy these Blueberry Buttermilk Pancakes on National Blueberry Pancake Day, January 28, or anytime you’re craving a special breakfast. This Food Network recipe serves 4 to 6.
In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup sugar, 2 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, whisk 2 eggs with 2 cups buttermilk and 1/4 cup melted unsalted butter.
Gently combine the wet and dry ingredients just until mixed; the batter should remain slightly lumpy. Heat butter in a skillet over medium heat, then spoon about 1/3 cup of batter into the pan and sprinkle blueberries over the top. Cook for 2 to 3 minutes per side, or until golden and cooked through. Serve warm with maple syrup and fresh berries.