- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 cup fresh blueberries
- 2 cups buttermilk (well shaken before measuring)
- 2 large eggs
- Butter, for cooking
- Butter and real maple syrup, for serving
Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl. Make a well in the center of remaining flour mixture and add buttermilk and eggs. Whisk together, mixing just until combined. Fold in blueberries. Transfer mixture to a large measuring cup if you have one. This makes it easier to pour the batter into the pan and makes less mess.
Make ahead: you can mix together the dry ingredients in a large bowl, and the wet ingredients in a medium bowl the night before. Cover each with plastic wrap and refrigerate the buttermilk mixture. In the morning, just add the wet ingredients to the dry and fold in the blueberries.
Preheat a cast-iron skillet over medium-high heat. Melt a small amount of butter, and pour about 1/4 cup of batter into the hot pan. There will be smoke from the butter – it’s okay as long as it doesn’t burn and blacken. When small bubbles appear across surface of pancakes and the edges lift, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. You can keep pancakes warm in a 300 F oven until all are ready. Serve with butter and maple syrup.