Blueberry Buttermilk Pancakes with Maple Butter

Make the maple butter first: In a medium bowl, combine 1/2 cup softened butter with 3 tablespoons pure maple syrup. Use a fork to whip together until light and fluffy, about 2 minutes. Transfer to a small serving dish and refrigerate while preparing pancakes.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon until well combined.

In a separate medium bowl, whisk together 2 cups buttermilk, 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and well blended.

Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. The batter should be slightly lumpy - do not overmix or pancakes will be tough. Let batter rest for 5 minutes to allow the leavening agents to activate.

Gently fold 1.5 cups fresh blueberries into the batter, being careful not to crush them.

Heat a large non-stick griddle or skillet over medium heat (about 350°F). Lightly brush with 1 teaspoon vegetable oil.

Using a 1/3 cup measuring cup, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and edges look set.

Carefully flip pancakes using a wide spatula and cook for an additional 2-3 minutes until golden brown and cooked through. The second side will cook faster than the first.

Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding more oil to the griddle as needed between batches.

Serve pancakes immediately, stacked 3-4 high per person, with a generous dollop of maple butter on top. The butter will melt into the warm pancakes creating a delicious maple glaze.