Blueberry Buttermilk Pancakes

Recipe From: Laura

These warm, buttery blueberry pancakes are sure to add pep to your step!  My kids and I could not get enough of em!  Each bite, jam-packed with blueberries, makes for a sweet-n- savory breakfast your family will love!  There's something about buttermilk that makes pancakes and other baked goods even more delicious!  Take just a few extra min. to make that delicious blueberry syrup---the two paired together are heavenly!  I also made extra pancakes to freeze for those busy mornings.  Enjoy.

FOR THE BLUEBERRY MAPLE SYRUP:

1 cup maple syrup

1-1/2 cups fresh blueberries, divided

1 tablespoon fresh lemon juice, from one lemon

FOR THE BLUEBERRY BUTTERMILK PANCAKES:

2 cups flour, spoon into measuring cup & level off

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs

2-1/4 cups buttermilk

4 tablespoons melted butter

1 cup fresh blueberries

Avocado oil, for cooking

FOR THE BLUEBERRY MAPLE SYRUP:

Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for 5-10 minutes. Let the syrup cool to lukewarm, then stir in the remaining 1/2 cup fresh blueberries.

FOR THE BLUEBERRY BUTTERMILK PANCAKES:

Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.  Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.   Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.) *I added 1/4 c. more buttermilk to thin the pancake batter*

Heat a griddle or pan over med. heat & coat w/ avocado oil. Drop batter(about 1/4 cup) With spoon, spread batter out a lil bit so pancakes arent too thick. Then add 8-10 blueberries on each pancake. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook other side.Wipe the griddle  clean with a paper towel between batches. Serve immediately with the blueberry maple syrup.

Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 minutes.