Add 1 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon baking soda to a mixing bowl and whisk to combine. Set aside.
In another mixing bowl, add 2 cups buttermilk, 2 large eggs, 2 Tablespoons melted salted butter, 3 Tablespoons granulated sugar and ½ teaspoon vanilla extract. Whisk until well combined.
Pour the dry ingredients into the bowl with the wet ingredients and stir everything together until just combined. It’s ok if the mixture is a little lumpy.
Add 1 ⅓ cups fresh blueberries and gently fold them into the batter.
Heat a little oil in a large frying pan on a medium setting. Wait until the pan is nice and hot before adding the batter.
Scoop approx. ¼ cup of the pancake batter into the pan and cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time.
Serve with maple syrup, butter, extra fresh blueberries or other fruits.
Notes
You can use gluten free flour 1:1 in this recipe.
Swap out blueberries with other ingredients, see above for some examples.
Easily double this recipe to serve more people or keep on hand for later.
These can be frozen, see above on how to do that.
You can make your own buttermilk for this recipe or use regular milk if necessary.