I’m so excited to carry you this basic, nostalgic breakfast recipe from one of many sweetest women in my life: my Grandma Gloria! You in all probability know by now that quite a lot of my recipe inspiration comes from rising up round my mother and grandma’s cooking. The final time I visited my grandma with my mother she whipped up the fluffiest pancakes and I knew I needed to get the recipe on the weblog. She’s been making this recipe for years, they usually have grow to be a staple in her kitchen and now, I’m sharing them with you.
My grandma’s finest ever buttermilk blueberry pancakes have a touch of sweetness, a contact of vanilla, and absolutely the good gentle, fluffy texture. You possibly can learn a bit bit extra beneath about how buttermilk offers them their fluff, however all I can say is WOW these are a should make and my household at all times gobbles them up.
Stack them up for a fast weekday breakfast that packs in a great quantity of protein, or serve them at your subsequent weekend brunch with everybody’s favourite toppings. Don’t overlook to look at me make them on Good Temper Consolation Meals!
What’s buttermilk?
Buttermilk is simply the liquid leftover after churning butter that’s increased in protein and decrease in fats. As a result of many individuals don’t churn their very own butter (in the event you do, extra energy to ya!) there’s a straightforward method to make it your self from belongings you in all probability have in your kitchen. All you want is:
- Milk (2% or complete milk is finest for this recipe, although I feel almond milk will considerably work — outcomes is not going to be the identical)
- Add 1 tablespoon of freshly squeezed lemon juice or white vinegar or each 1 cup of milk.
- Let the combination sit for about 5 minutes till the milk begins to curdle, after which it’s prepared to make use of!
Substances in one of the best blueberry buttermilk pancakes
I really like that these straightforward buttermilk pancakes are made with pantry staples as a result of you may actually whip them up any day of the week. Right here’s what you’ll want:
- Buttermilk: why use buttermilk in pancakes? For that FLUFF issue, child! The acidity in buttermilk reacts with the baking powder within the batter to create extremely fluffy, tender pancakes.
- Egg: you’ll want 1 egg to assist the pancakes keep collectively.
- Vanilla extract: don’t overlook a bit vanilla to carry out the sweetness. Learn to make your personal right here!
- Flour: we’re utilizing common all-purpose flour to make these blueberry buttermilk pancakes.
- Sugar: you’ll simply want a couple of tablespoons of granulated sugar to sweeten the pancakes.
- Baking powder & salt: as I discussed, the buttermilk will react with the baking powder to provide these pancakes the right texture (as a result of nobody likes flat pancakes). You’ll additionally wish to add a pinch of salt to carry out the flavors. Ensure to let the batter sit for at the very least 5 minutes.
- Combine-ins: I like to recommend tossing your blueberries in a bit flour in order that they don’t dye your entire pancakes blue. Hi there, bursts of juicy blueberries in each chunk! Contemporary or frozen blueberries will work.
Can I make them gluten-free?
I haven’t examined this recipe utilizing a gluten-free flour, so I’m not 100% certain how the feel will end up. Strive certainly one of these recipes for a gluten-free choice:
Can I exploit frozen blueberries?
Positive! Merely thaw the blueberries, drain off the surplus liquid, and proceed with tossing them in flour earlier than including them to your batter.
Simple buttermilk blueberry pancakes in 5 steps
- Combine the moist components. Combine collectively your entire moist components till they’re effectively mixed and clean.
- Combine the dry components. In a separate bowl, whisk collectively the dry components.
- Make the batter. Add the dry components to the moist and blend till simply mixed. Don’t overmix! Toss your blueberries in a bit flour, then fold them into the batter.
- Prepare dinner the pancakes. Add salted butter to your nonstick skillet or griddle over medium warmth, then add 1/4 cup batter per pancake and unfold the batter out with a spoon in order that it’s 1/2 inch thick. Prepare dinner till the pancakes puff up a bit and little bubbles seem — they’re able to flip when the underside is golden brown. Flip and prepare dinner on the opposite aspect. Wipe the skillet clear, add extra butter as wanted, and prepare dinner with the remaining batter.
- High & serve. Add your fav toppings (I really like butter and maple syrup, however see beneath for tons of choices!) then serve them up.
Assist! My pancakes preserve burning
Should you’re discovering that your pancakes are cooking too rapidly or are burning on the outsides and the middles aren’t cooking, I like to recommend decreasing the warmth in order that they prepare dinner extra evenly. Be certain you unfold the batter onto your skillet in order that it’s 1/2 inch thick in order that the pancakes aren’t OVERLY thick.
Get my finest pancake-making suggestions
I’ve a complete weblog publish all about suggestions and methods for making good pancakes each time! Head to this publish to test all of them out.
My favourite pancake mix-ins and toppings
Be at liberty to get inventive! Right here’s what I can suggest:
- For mix-ins: attempt a distinct fruit like diced apples or banana, nuts, or get a bit indulgent with chocolate chips (although you’ll need much less chocolate chips!).
- For topping: the choices are limitless. I really like topping with yogurt, home made whipped cream for an additional deal with, nut butter, additional berries, or chocolate chips. Don’t overlook the drizzle of maple syrup!
How one can make pancakes forward of time
Be at liberty to make these buttermilk blueberry pancakes forward of time and preserve them heat within the oven! Merely place your oven at 200 levels F, add your pancakes to a baking sheet or oven-safe plate, and place them within the oven till you’re able to serve.
Freezer-friendly buttermilk pancakes
Sure, you may freeze these pancakes for later! To take action:
- Place the pancakes on a baking sheet so that they aren’t touching and place within the freezer for half-hour (that is referred to as a flash freeze)
- Then place the frozen pancakes in freezer-safe containers and freeze for as much as 3 months.
- As soon as able to reheat, merely add pancakes to a plate and microwave for 30-60 seconds or till heat.
Extra pancake recipes you’ll love
Get all of my pancake recipes right here!
I hope you’re keen on my grandma’s buttermilk blueberry pancakes! Should you make them you should definitely go away a remark and a score so I understand how you preferred them. Take pleasure in, xo!
Good Temper Consolation Meals
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Grandma’s Buttermilk Blueberry Pancakes
My Grandma Gloria’s fluffiest buttermilk blueberry pancakes made with easy components and many love. These pancakes are a staple in my home and even pack over 10g of protein and make the right breakfast for kiddos and adults! Add your fav topping and dig into this basic recipe.
Substances
- 1 cup (227g) full fats buttermilk
- 1 giant egg
- 2 teaspoons vanilla extract
- 1 ¼ cup (150g) all objective flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons milk, if obligatory
- Combine-ins:
- 1 cup (150g) contemporary blueberries
- 1 tablespoon flour
- Salted butter, for greasing the pan
Directions
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Put together the batter: In a big bowl, whisk collectively the buttermilk, egg and vanilla extract till clean and effectively mixed.
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In a separate medium bowl, whisk collectively the flour, sugar, baking powder and salt.
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Add the dry components to the moist components and blend till simply mixed — DO NOT OVERMIX; it’s okay if the batter is barely lumpy (and sure it’ll even be fairly thick!). These are imagined to be thick, fluffy pancakes. In order for you them slighly thinner, gently fold in 1 to 2 tablespoons milk.
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In a medium bowl, combine collectively the blueberries and 1 tablespoon of flour in order that the blueberries are well-coated in flour. Gently fold the blueberries into the pancake batter, being certain to not over combine. Let the batter sit for five to 10 minutes when you warmth up your pan. This may create a fair fluffier, melt-in-your-mouth pancake.
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Prepare dinner the pancakes: Place a big nonstick griddle or skillet over medium warmth and evenly coat with butter. As soon as the oil has melted, add roughly ¼ cup of the batter for every pancake (use 1 tablespoon for mini pancakes), leaving room for the batter to unfold and, if obligatory, use the again of a spoon to unfold about ½-inch thick, and prepare dinner till the pancakes barely puff up and also you see a couple of bubbles alongside the sides, 2 to 4 minutes.
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To test if the pancakes are able to be flipped, raise a nook of the pancake with a versatile spatula turner; if they’re golden brown on the underside, this often signifies that it’s time to flip.
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Gently flip the muffins and prepare dinner till golden brown on the underside, about 2 minutes extra. Should you discover the pancakes are browning too rapidly, or if the griddle or pan begins smoking at any level, cut back the warmth to medium-low. Switch the completed pancakes to a baking sheet and place within the oven to maintain heat.
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Wipe the skillet clear and repeat with extra butter as wanted and the remaining batter. Serve heat with pure maple syrup and butter.
Recipe Notes
Make these chocolate chip pancakes: Use 1/4 cup of mini chocolate chips as a substitute of blueberries.
Vitamin
Serving: 2pancakesEnergy: 360calCarbohydrates: 67.1gProtein: 10.7gFats: 4.9gSaturated Fats: 2.1gFiber: 2.7gSugar: 22g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
This publish was initially revealed on October eleventh, 2024, and republished on April twelfth, 2025.
