Basically, the beauty of a batch of buttermilk-blueberry pancakes is breathtaking. Buttermilk-blueberry pancakes are the bomb, and by quadrupling the recipe I’ve become the bountiful bearer of these bursting beauties for the rest of the week! From, Berkley to Bogota to Belgium, I betcha ya’ can’t find a better batter for buttermilk cakes than the one you may behold on my recipe page, because it’s the best!
(FYI: I used frozen organic blueberries which I defrosted in the fridge overnight. I let them sit out in a bowl for 1/2 hour to bring to room temp so the pancakes cook well around them. If the berries are too cold it can make the cakes doughy)