Breakfast doesn't have to be hard — it's easy to make it spectacular, sweet, and wonderful with my Homemade Blueberry Pancakes recipe.
In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
Fold in the cooled melted butter and blueberries and stir another few times. Lumps are perfectly fine, resist the urge to continue to mix.
Put a non-stick frying pan or griddle on medium/low heat. Allow to pre-heat for 5 minutes.
Spoon a big spoonful of the batter per pancake. Don't spread out the batter with a spoon, let it naturally spread out itself so it remains thick.
Flip and cook for another on the other side for another 1-2 minutes. Enjoy hot from the griddle with butter and maple syrup.
Buttermilk is an essential ingredient in these pancakes. If you don't have any you can easily make a Buttermilk Substitute