Buttermilk Blueberry Pancakes

OK, so this series of blueberry dessert recipes began last week with a bit of a rant on boring blueberry recipes — blueberry muffins being a big yawner, etcetera, etcetera … — and offered a recipe for blueberry scones as an alternate. So this week we bring you a recipe for blueberry pancakes. Common? Yes. But do they get old? No way. This week, Butler’s Orchard in Germantown has shared a recipe for buttermilk blueberry pancakes that’s user-friendly enough for occasional cooks and easily adaptable rubric for foodies with skills behind the griddle. If all this talk of blueberry pancakes has elicited little more than a shoulder shrug, fear not. We’ll be running other blueberry recipes throughout the month. Got a favorite recipe? Share it. Think this one’s a dud? Let us know.

Buttermilk blueberry pancakes

1 1/3 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons butter, melted, plus more for cooking
2 cups fresh blueberries

Whisk dry ingredients in a bowl. Wisk the buttermilk, eggs and butter in another bowl. Stir in dry ingredients. Stir in berries.

Preheat oven to 250 degrees. You will want to keep your pancakes warm while other cook. Place them on a cookie sheet as you finish each batch.

 Place a skillet over medium heat and coat with butter. Drop onto the skillet by 1/4 cup. Flip when bottom has nicely browned. Brown the other side.

Serve with butter and maple syrup.