Adapted from marthastewart.com
Makes about 12 pancakes
Buttermilk makes these pancakes especially tender and delicious.
1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons light-brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup low-fat buttermilk
1/2 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional)
1 1/2 cups blueberries
Maple syrup, for serving
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium heat. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired.