Grandma’s Buttermilk Blueberry Pancakes

Name: Grandma’s Buttermilk Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
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

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3 servings
Calories
360 kcal
Course
Breakfast
Cuisine
American, Vegan

Grandma’s Buttermilk Blueberry Pancakes

Stella Guerrero

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My Grandma Gloria's fluffiest buttermilk blueberry pancakes made with simple ingredients and lots of love. These pancakes are a staple in my house and even pack over 10g of protein and make the perfect breakfast for kiddos and adults! Add your fav topping and dig into this classic recipe.

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Ingredients

Servings

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

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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.

Notes

Make these chocolate chip pancakes: Use 1/4 cup of mini chocolate chips instead of blueberries.

Nutrition Information

Show Details

Serving 2pancakes Calories 360cal (18%) Carbohydrates 67.1g (22%) Protein 10.7g (21%) Fat 4.9g (8%) Saturated Fat 2.1g (11%) Fiber 2.7g (11%) Sugar 22g (44%)