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How To Make the Lightest, Fluffiest Buttermilk Pancakes

Emma Christensen
  • minutes
  • Serves 18 to 24

INGREDIENTS

6 oz

Blueberries, fresh

2

Eggs, large

2 1/2 cups

All-purpose flour

1 tsp

Baking powder

1 tsp

Baking soda

2 tbsp

Granulated sugar

1 1/2 tsp

Salt

10 tbsp

Butter, unsalted

2 cups

Buttermilk

1/2 cup

Milk