Yield: 6 to 8 servings.

1⅓ cups buckwheat flour
2 teaspoons baking powder
2 large eggs, room temperature
⅔ cup whole buttermilk
1 teaspoon vanilla extract
2 tablespoons sour cream
1 cup fresh blueberries
2 tablespoons unsalted butter
2 to 4 tablespoons vegetable oil
Maple syrup, for serving
Butter pats, for serving

In a large bowl, whisk together buckwheat flour and baking powder.

In a separate bowl, whisk together eggs, buttermilk, vanilla, and sour cream.

Gradually fold flour mixture into wet ingredients until well incorporated. Batter should be thick but pourable; if batter is too thick, add 1 to 2 tablespoons of buttermilk. Gently fold in blueberries until well incorporated.

Heat butter and oil in a nonstick frying pan or griddle over medium heat. Once pan is hot, add about ½ cup of batter for each pancake.

Cook pancakes for 2 minutes or until bubbles appear on the surface of the batter, then flip and cook for 2 minutes more.

Repeat with remaining batter until all pancakes are cooked. Serve with butter and maple syrup.