Blueberry Buttermilk Pancakes
Blueberry buttermilk pancakes are fluffy, full of blueberries, and make a comforting meal--any time of day. Buttermilk and butter add moisture. Even better? There's no added sugar. Boom!
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat together the eggs and buttermilk. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until a smooth batter forms. Gently fold in the 4 tablespoons melted butter and the blueberries.
Heat a large skillet over medium heat until hot or heat a griddle to 325°F. Brush the skillet or griddle with melted butter. For each pancake, ladle about 2 tablespoons batter onto the hot surface, using the back of the ladle or spoon to forming circles 4 to 5 inches (10 to 13 centimeters) in diameter. Cook until bubbles form on the surface, 2 1/2 to 3 minutes. You may need to adjust the heat of the burner up and down to keep the pancakes from burning before the tops are done. Flip the pancakes and cook until lightly browned on the second sides, 2 to 4 minutes.
Arrange on a platter or to waiting plates held by outstretched arms. Repeat until all the batter is used, brushing the hot surface with more butter as needed. Serve the pancakes right away.
*What does buttermilk do for pancakes?
Buttermilk is acidic enough that it tenderizes the gluten in your flour, making these pancakes that are light and fluffy. When combined with baking soda, the acid in buttermilk helps with leavening—creating a higher rise.
When recipes include a lot of acid, like the buttermilk used here, it needs the addition of baking powder or soda for the chemical reaction. This reaction creates a lighter crumb and tender texture. It's just delicious science, baby.