Grandma’s Buttermilk Blueberry Pancakes

Add the dry ingredients to the wet ingredients and mix until just combined -- DO NOT OVERMIX; it’s okay if the batter is slightly lumpy (and yes it will also be pretty thick!). These are supposed to be thick, fluffy pancakes. If you want them slighly thinner, gently fold in 1 to 2 tablespoons milk.

In a medium bowl, mix together the blueberries and 1 tablespoon of flour so that the blueberries are well-coated in flour. Gently fold the blueberries into the pancake batter, being sure not to over mix. Let the batter sit for 5 to 10 minutes while you heat up your pan. This will create an even fluffier, melt-in-your-mouth pancake.

Cook the pancakes: Place a large nonstick griddle or skillet over medium heat and lightly coat with butter. Once the oil has melted, add approximately ¼ cup of the batter for each pancake (use 1 tablespoon for mini pancakes), leaving room for the batter to spread and, if necessary, use the back of a spoon to spread about ½-inch thick, and cook until the pancakes slightly puff up and you see a few bubbles along the edges, 2 to 4 minutes.

To check if the pancakes are ready to be flipped, lift a corner of the pancake with a flexible spatula turner; if they are golden brown on the bottom, this usually indicates that it’s time to flip.

Gently flip the cakes and cook until golden brown on the underside, about 2 minutes more. If you find the pancakes are browning too quickly, or if the griddle or pan starts smoking at any point, reduce the heat to medium-low. Transfer the finished pancakes to a baking sheet and place in the oven to keep warm.

Wipe the skillet clean and repeat with more butter as needed and the remaining batter. Serve warm with pure maple syrup and butter.