Incredible buttermilk pancakes bursting with fresh blueberries and cooked to perfection! These blueberrypancakes are light and fluffy and perfect with syrup and fresh berries.
PREP: Preheat the oven to 200°F and place a large baking sheet with a cooling rack on top inside. Melt 5 tablespoons of butter, then chill in fridge until it reaches room temperature.
WET INGREDIENTS: Whisk together buttermilk, egg, and vanilla. Set aside.
DRY INGREDIENTS: In a very large bowl, whisk together flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of dry ingredients and set aside.
BUTTER: Drizzle melted and cooled to room temperature butter into wet ingredients. Mix until smooth.
COMBINE: Pour the wet ingredients into well of dry ingredients and mix until just combined. Avoid over-mixing; blend until flour streaks disappear. Batter should remain slightly lumpy. Allow mixture to stand for 5-10 minutes.
COOK: Preheat a large skillet or griddle over medium-high heat (around 300°F). Once hot, glide remaining 3 tablespoons of cold butter across skillet/griddle (you can use tongs to avoid touching hot surface). Reduce heat to medium-low and use a 1/3 cup measuring cup to scoop and pour pancake batter onto skillet or griddle.
COOK CONT.: Once poured, batter should naturally spread into a pancake approximately 3 inches wide. As soon as it spreads (use a butter knife to guide if necessary), press blueberries into batter to your preference. Cook until bubbles form on pancake edges, then gently lift one side with a thin spatula to check for golden brown color underneath. If golden, flip and cook other side for 1.5 to 2.5 minutes until fully cooked. Lower heat if necessary to prevent burning.
KEEP WARM: Once a pancake is removed from skillet/griddle, transfer it to prepared sheet pan lined with a cooling rack to prevent sogginess underneath. Place pan in oven while you cook more pancakes. Wipe down skillet/griddle with a paper towel, then apply butter and repeat until all batter is used.
SERVE: Serve pancakes immediately with an optional pat of butter and your preferred syrup.
Notes
Note 1: Wash and thoroughly dry your blueberries before using.