Crispy on the edges, fluffy and almost undercooked on the inside and paired with a generous helping of @JonesDairyFarm All Natural Chicken Sausage is exactly how I like my favorite Blueberry Buttermilk Pancakes to be served.
Preheat oven to 275 degrees. Add flour, sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
Measure buttermilk in a large liquid measuring cup (or use a medium bowl if you don’t have a large liquid measuring cup). Add eggs and maple syrup to the buttermilk. Whisk to combine.
Add the wet ingredients to the dry ingredients along with the melted butter. Whisk just until combined. It’s okay if there are a few lumps.
Add blueberries, fold until combined.
Heat a large griddle to a medium heat. Brush with melted butter. Spoon about 1/3 cup of the batter on to the griddle .(I like to use an ice cream scoop.) Don’t overcrowd the pan so the pancakes are easier to flip. When the edges are crisp and brown, and tiny bubbles are starting to rise to the top, flip over. Cook another minute on the other side. Transfer to a heat-proof platter or plate and keep warm in the oven while you make the rest of the pancakes.
Serve with maple syrup and Jones Dairy Farm No Antibiotics Ever Chicken Sausage.