Every pancake serves its purpose. These Blueberry Orange and Almond Pancakes are for mothers. Your mother, the mother of an important man in your life, your mother’s mother... across the board, they all love these pancakes. It must be the orange and blueberry combination. It suggests breakfast at the Four Seasons. Bonus points if you serve these on nice china atop white linens.
Place a rack in the upper third of the oven and preheat oven to 200 degrees. The oven will keep the pancakes warm as you bake them in batches.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together egg, buttermilk, orange juice, zest, and almond extract.
Whisk the buttermilk mixture into the flour mixture until just combined. Fold in the blueberries. Let batter rest for 5 minutes while the griddle heats.
Over medium heat, melt 1 tablespoon of the butter in a cast-iron skillet or griddle. Spoon 2 tablespoons batter into the hot pan and cook until golden brown on both sides, about 2 minutes per side.
Place pancakes on an ovenproof plate and store in the oven to keep warm while you cook the rest of the batter, adding butter to the pan as needed.
Whisk together powdered sugar, orange juice, and maple syrup. Serve alongside warm pancakes. Pancakes are best served immediately.