It must be the buttermilk, because these pancakes are just the lightest and fluffiest things going. Even with all the blueberries and pecans, they practically float off the plate. Copious quantities of butter and maple syrup are required to keep them from levitating to the ceiling.
I had sour cream, with coconut sugar sprinkled on mine, but DH had THE WORKS – butter, real maple syrup, and cinnamon. And, yes, that is his beloved poached egg off to the side, but it definitely takes second billing today.
Below is a picture of how they look as I drop the blueberries and pecans onto the pancakes before turning them over. I’ve tried putting the blueberries directly into the batter, but they always stain it blue. Tastes okay, but looks peculiar.
When I use fresh berries, the size of them keeps the batter too far off the pan to really bake the second side sufficiently, so I always use frozen ones, getting them onto the batter before they thaw out even a little bit.