I’m so excited to bring you this classic, nostalgic breakfast recipe from one of the sweetest ladies in my life: my Grandma Gloria! You probably know by now that a lot of my recipe inspiration comes from growing up around my mom and grandma’s cooking. The last time I visited my grandma with my mom she whipped up the fluffiest pancakes and I knew I had to get the recipe on the blog. She’s been making this recipe for years, and they have become a staple in her kitchen and now, I’m sharing them with you.
My grandma’s best ever buttermilk blueberry pancakes have a hint of sweetness, a touch of vanilla, and the absolute perfect light, fluffy texture. You can read a little bit more below about how buttermilk gives them their fluff, but all I can say is WOW these are a must make and my family always gobbles them up.
Stack them up for a quick weekday breakfast that packs in a good amount of protein, or serve them at your next weekend brunch with everyone’s favorite toppings. Enjoy!
What is buttermilk?
Buttermilk is just the liquid leftover after churning butter that’s higher in protein and lower in fat. Because many people do not churn their own butter (if you do, more power to ya!) there’s an easy way to make it yourself from things you probably have in your kitchen. All you need is:
- Milk (2% or whole milk is best for this recipe, though I think almond milk will somewhat work — results will not be the same)
- Add 1 tablespoon of freshly squeezed lemon juice or white vinegar or every 1 cup of milk.
- Let the mixture sit for about 5 minutes until the milk begins to curdle, and then it’s ready to use!
Ingredients in the best blueberry buttermilk pancakes
I love that these easy buttermilk pancakes are made with pantry staples because you can really whip them up any day of the week. Here’s what you’ll need:
- Buttermilk: why use buttermilk in pancakes? For that FLUFF factor, baby! The acidity in buttermilk reacts with the baking powder in the batter to create ultra fluffy, tender pancakes.
- Egg: you’ll need 1 egg to help the pancakes stay together.
- Vanilla extract: don’t forget a little vanilla to bring out the sweetness. Learn how to make your own here!
- Flour: we’re using regular all-purpose flour to make these blueberry buttermilk pancakes.
- Sugar: you’ll just need a few tablespoons of granulated sugar to sweeten the pancakes.
- Baking powder & salt: as I mentioned, the buttermilk will react with the baking powder to give these pancakes the perfect texture (because no one likes flat pancakes). You’ll also want to add a pinch of salt to bring out the flavors. Make sure to let the batter sit for at least 5 minutes.
- Mix-ins: I recommend tossing your blueberries in a little flour so that they don’t dye all of your pancakes blue. Hello, bursts of juicy blueberries in every bite! Fresh or frozen blueberries will work.
Can I make them gluten-free?
I haven’t tested this recipe using a gluten-free flour, so I’m not 100% sure how the texture will turn out. Try one of these recipes for a gluten-free option:
- Fluffy Yogurt Pancakes (high protein, gluten free)
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
- Cottage Cheese Banana Oatmeal Protein Pancakes
Can I use frozen blueberries?
Sure! Simply thaw the blueberries, drain off the excess liquid, and continue with tossing them in flour before adding them to your batter.
Easy buttermilk blueberry pancakes in 5 steps
- Mix the wet ingredients. Mix together all of your wet ingredients until they’re well combined and smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the dry ingredients.
- Make the batter. Add the dry ingredients to the wet and mix until just combined. Do not overmix! Toss your blueberries in a little flour, then fold them into the batter.
- Cook the pancakes. Add salted butter to your nonstick skillet or griddle over medium heat, then add 1/4 cup batter per pancake and spread the batter out with a spoon so that it’s 1/2 inch thick. Cook until the pancakes puff up a bit and little bubbles appear — they’re ready to flip when the underside is golden brown. Flip and cook on the other side. Wipe the skillet clean, add more butter as needed, and cook with the remaining batter.
- Top & serve. Add your fav toppings (I love butter and maple syrup, but see below for tons of options!) then serve them up.
Help! My pancakes keep burning
If you’re finding that your pancakes are cooking too quickly or are burning on the outsides and the middles aren’t cooking, I recommend lowering the heat so that they cook more evenly. Be sure you spread the batter onto your skillet so that it’s 1/2 inch thick so that the pancakes aren’t OVERLY thick.
Get my best pancake-making tips
I have a whole blog post all about tips and tricks for making perfect pancakes every time! Head to this post to check them all out.
My favorite pancake mix-ins and toppings
Feel free to get creative! Here’s what I can recommend:
- For mix-ins: try a different fruit like diced apples or banana, nuts, or get a little indulgent with chocolate chips (though you will need less chocolate chips!).
- For topping: the options are endless. I love topping with yogurt, homemade whipped cream for an extra treat, nut butter, extra berries, or chocolate chips. Don’t forget the drizzle of maple syrup!
How to make pancakes ahead of time
Feel free to make these buttermilk blueberry pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
Freezer-friendly buttermilk pancakes
Yes, you can freeze these pancakes for later! To do so:
- Place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze)
- Then place the frozen pancakes in freezer-safe containers and freeze for up to 3 months.
- Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
More pancake recipes you’ll love
- Healthy Apple Pancakes (made right in the blender!)
- Fluffy Gingerbread Pancakes
- Healthy Pumpkin Oatmeal Pancakes
- Change Your Life Salted Brown Butter Pancakes
- Chai-Spiced Sweet Potato Pancakes
Get all of my pancake recipes here!
I hope you love my grandma’s buttermilk blueberry pancakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Grandma’s Buttermilk Blueberry Pancakes
Ingredients
- 1 cup (227g) full fat buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cup (150g) all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons milk, if necessary
- Mix-ins:
- 1 cup (150g) fresh blueberries
- 1 tablespoon flour
- Salted butter, for greasing the pan
Instructions
- Prepare the batter: In a large bowl, whisk together the buttermilk, egg and vanilla extract until smooth and well combined.
- In a separate medium bowl, whisk together the flour, sugar, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined -- DO NOT OVERMIX; it’s okay if the batter is slightly lumpy (and yes it will also be pretty thick!). These are supposed to be thick, fluffy pancakes. If you want them slighly thinner, gently fold in 1 to 2 tablespoons milk.
- In a medium bowl, mix together the blueberries and 1 tablespoon of flour so that the blueberries are well-coated in flour. Gently fold the blueberries into the pancake batter, being sure not to over mix. Let the batter sit for 5 to 10 minutes while you heat up your pan. This will create an even fluffier, melt-in-your-mouth pancake.
- Cook the pancakes: Place a large nonstick griddle or skillet over medium heat and lightly coat with butter. Once the oil has melted, add approximately ¼ cup of the batter for each pancake (use 1 tablespoon for mini pancakes), leaving room for the batter to spread and, if necessary, use the back of a spoon to spread about ½-inch thick, and cook until the pancakes slightly puff up and you see a few bubbles along the edges, 2 to 4 minutes.
- To check if the pancakes are ready to be flipped, lift a corner of the pancake with a flexible spatula turner; if they are golden brown on the bottom, this usually indicates that it’s time to flip.
- Gently flip the cakes and cook until golden brown on the underside, about 2 minutes more. If you find the pancakes are browning too quickly, or if the griddle or pan starts smoking at any point, reduce the heat to medium-low. Transfer the finished pancakes to a baking sheet and place in the oven to keep warm.
- Wipe the skillet clean and repeat with more butter as needed and the remaining batter. Serve warm with pure maple syrup and butter.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
1 comment
These were so yummy! Have you ever frozen them? Wondering if they would do well if frozen then thawed. Thanks in advance and thanks for sharing!