Half the family likes blueberry and half likes chocolate chip, so we end up dividing the batter across two bowls and making both kinds. And sometimes I keep it plain so I can make a piggy or a heart, just for fun.
Ingredients
2 eggs 2 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk 4 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract For blueberry pancakes: pinch of cinnamon lemon zest from one medium lemon blueberries For chocolate chip pancakes: 1 cup chocolate chips, adding more or less to taste
Instructions
Break two eggs in a big bowl. Beat with an electric mixer or a whisk until frothy.
Mix flour, sugar, baking powder, soda and salt together in. a medium bowl and add to the eggs, mixing until moistened.
Add buttermilk, melted butter and vanilla and mix until mostly smooth. A few lumps are ok. If you are making blueberry pancakes, mix in cinnamon and lemon zest. If you are making chocolate chip, mix in the chocolate chips.
Heat a nonstick skillet or two on the stove. Melt some butter in the pan, and dollop spoonfuls of batter, gently spreading each one out in a circular shape with the back of the spoon.
For blueberry pancakes, dot a few fresh blueberries on the top of each pancake.
Cook for a few minutes until underside is golden brown, then flip and continue cooking other side until golden brown. Blueberry pancakes need a little extra time so you don’t get doughy bits between the blueberries.
Serve hot, with syrup and fresh strawberries on the side.
