Blueberry Buttermilk Pancakes Recipe

1 1/2 c. all-purpose flour

3/4 tsp. kosher salt

1 1/2 tsp.baking powder

3/4 tsp.baking soda

1 tbsp.sugar

2 1/4 c.buttermilk

1/2 tsp.pure vanilla extract

4 tbsp.melted unsalted butter, plus more for serving

2 large eggs, beaten

2 c. fresh blueberries, plus more for serving

Maple syrup, for serving

In a small bowl, mix flour, salt, baking powder and soda, and sugar together with a fork. In a large mixing bowl, combine buttermilk, vanilla, butter, and eggs until well-mixed. Fold in dry ingredients and blueberries until just incorporated. Do not over-mix (batter should be lumpy).
Heat griddle or large non-stick skillet over medium-low heat. Add dab of butter and scoop 1/3 cup of batter on griddle. Cook for 2 minutes (bubbles will appear), then flip and cook 1 minute more. Pancakes should be golden brown.
Repeat steps for remaining pancakes. Serve with butter, maple syrup, and blueberries.

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