Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Blueberry Buttermilk Pancakes 3.8 (66) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Yield: 12 Ingredients 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt ¼ teaspoon ground cinnamon 1 tablespoon sugar 1 cup fresh or thawed frozen blueberries 2 cups buttermilk (well shaken before measuring) 2 large eggs Grated zest of 1 lemon Vegetable oil, for cooking Unsalted butter and pure maple syrup, for serving Directions Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter. Jonathan Lovekin Rate it Print