The Best Blueberry Buttermilk Pancakes

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Making homemade blueberry buttermilk pancakes and drenching them in warmed-up maple syrup and melted butter is, in my opinion, one of the sexiest things you can make. It's food porn.

I have tested pretty much every pancake recipe on the planet so that you don’t have to. And I’m telling you, these are the best. The pancakes are fluffy and thick. The buttermilk is gives them that oh-so-desired diner pancake flavor. It is also necessary to refrigerate the pancake batter. They brown so much better when you do.

If you’re making a large batch of pancakes, keeping them warm for guests is important, especially if you’re throwing a brunch and guests haven’t arrived yet. Preheat your oven to 200 degrees F and place a rimmed baking sheet inside. Every time you’ve finished making a pancake, open your oven and place the pancake onto the baking sheet. This will keep them warm without cooking them further.

You can freeze any leftover pancakes in between pieces of wax paper in a large Ziploc bag, and reconstitute in a toaster.

What makes this recipe enchanting:

• Fluffy buttermilk biscuits that taste like classic diner pancakes

• The pancakes are delicious on their own, but even better with mix-ins like fresh blueberries, chopped pecans, or chocolate chips!

• An easy weekend breakfast recipe that will show the people in your life some love

More breakfast recipes to show a little love:

• Home Sweet Home Banana Bread

• The Best Buttermilk Biscuits with Cinnamon Honey Butter

• Skillet Puff Pancake with Strawberries

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Buttermilk Pancakes (serves 2; makes 4-5)

• 2 tablespoons unsalted butter, melted

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 ½ tablespoons white sugar

• ½ teaspoon kosher salt

• 1 cup buttermilk

• 1 egg

• Splash of vanilla extract

• 1-2 tablespoons ghee, or 1 stick unsalted butter, for greasing pan

• About 8 oz. fresh blueberries, or frozen blueberries thawed in the microwave

• Maple syrup, for serving

Directions:

1. Melt the butter in small microwavable bowl in the microwave for about a minute. Set aside.

2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt. In a liquid measuring cup, whisk the buttermilk, egg and vanilla extract. Create a well in the middle of the dry ingredients and pour the liquid ingredients into it. Whisk just a few times until almost combined but some dry parts still remain. Add the melted butter and whisk a couple more times, just until there’s no more dry ingredients showing. Don’t let lumps bother you. Refrigerate batter for 10 minutes.

3. Heat a large nonstick pan over medium heat. Either add half a spoonful of ghee, or rub the pan with a stick of unsalted butter until it is lightly greased. Remove the batter from the refrigerator and use a ¼-cup measuring cup to measure out the batter into the greased pan. My pancakes turn out better when I cook them one at a time in the middle of the pan, but it takes forever. Most of the time I cook 2 at a time in the pan, even though they end up looking squished.

4. Put the batter back in the fridge to keep it cold in between pancakes. Dot the undercooked top side of your pancake with fresh blueberries, as many as you like. I like to carefully press them in with the edge of my spatula, to make sure they really become adhered. Cook until the bottom side of the pancake is golden brown and the sides of the pancake look dry. Flip with a spatula and cook until the other side is golden brown. Remove to a large plate and continue doing this until all of the batter is used up. Serve topped with maple syrup.