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Grandma’s Buttermilk Blueberry Pancakes Recipe

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4 from 299 reviews

Grandma’s Buttermilk Blueberry Pancakes are thick, fluffy, and packed with fresh blueberries for a perfect breakfast treat. Made with full-fat buttermilk and a touch of vanilla, these pancakes deliver a melt-in-your-mouth texture and a classic sweet flavor that’s sure to please the whole family.

Ingredients

Batter 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

For Cooking

  • Salted butter, for greasing the pan

Instructions

  1. Prepare the batter: In a large bowl, whisk together the buttermilk, egg, and vanilla extract until smooth and well combined.
  2. Mix dry ingredients: In a separate medium bowl, whisk together the flour, sugar, baking powder, and kosher salt.
  3. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy and thick. If desired, gently fold in 1 to 2 tablespoons of milk to thin the batter slightly.
  4. Prepare the blueberries: In a medium bowl, toss the fresh blueberries with 1 tablespoon of flour until well coated.
  5. Fold blueberries into batter: Gently fold the coated blueberries into the pancake batter without over mixing. Let the batter sit for 5 to 10 minutes to ensure extra fluffiness.
  6. Heat the pan: Place a large nonstick griddle or skillet over medium heat and lightly grease with salted butter. Allow the butter to melt.
  7. Cook pancakes: Pour approximately ¼ cup of batter per pancake onto the griddle, leaving room for spreading. If necessary, use the back of a spoon to spread to about ½-inch thick. Cook for 2 to 4 minutes until the edges show bubbles and the pancakes slightly puff up.
  8. Flip pancakes: Use a flexible spatula to lift a corner and check if the bottom is golden brown. If so, flip the pancake carefully.
  9. Cook other side: Cook the flipped side until golden brown, about 2 minutes more. Adjust the heat to medium-low if pancakes brown too quickly or the pan smokes.
  10. Keep warm: Transfer cooked pancakes to a baking sheet and keep warm in a low oven while you cook the remaining batter, wiping the skillet clean and adding more butter as needed.
  11. Serve: Serve warm with pure maple syrup and additional butter if desired.

Notes

  • Do not overmix the batter; lumps are okay and help keep pancakes fluffy.
  • Coating blueberries in flour prevents them from sinking to the bottom.
  • Allowing the batter to rest enhances fluffiness and texture.
  • Use medium heat to avoid burning pancakes while ensuring they cook through.
  • Keep cooked pancakes warm in the oven to serve all at once.

Find it online: https://justsosavory.com/grandmas-buttermilk-blueberry-pancakes-recipe/