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Rinse blueberries and set aside.
Sift flour, sugar, salt, baking powder, and baking soda together into a large bowl.
Beat eggs, buttermilk, and melted butter together in another large bowl.
Use a spatula to carefully mix the dry ingredients into the wet ingredients. Not over-mixing the batter is key. Only mix until you have a thick and lumpy batter.
Heat skillet over medium-high heat and grease it with unsalted butter. Use a 1/3 cup scoop to pour batter onto the skillet. Leave space between pancakes for them to expand. Sprinkle with blueberries. I used a finger to press them into the batter. Cook pancakes for 2-3 minutes each side. They are ready to flip when bubbles form on the surface and edges begin to brown. Re-grease the skillet between batches.
Keep already cooked pancakes warm by placing them in an oven preheated to 250°.
Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.