Blueberry Buttermilk Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients
   In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine the batter
   Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be lumpy; overmixing will result in tough pancakes. Let the batter rest for 5 minutes.
4. Add the blueberries
   Gently fold 1 cup of the blueberries into the batter, reserving the remaining 1/2 cup for topping.
5. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the hot surface for each pancake. Sprinkle a few of the reserved blueberries on top of each pancake.
6. Flip and finish cooking
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook until golden brown on the second side, about 1-2 minutes more.
7. Keep pancakes warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter.
8. Serve
   Stack pancakes on plates, top with any remaining fresh blueberries, and serve with warm maple syrup.