Grandma’s Buttermilk Blueberry Pancakes

Grandma's Classic Buttermilk Pancakes

Grandma's classic buttermilk pancakes are a staple breakfast delight, cherished for their fluffy texture and rich flavor.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted

Cooking method:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Preheat a non-stick griddle over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until bubbles form and edges are dry, then flip and cook until golden brown.
7. Serve warm with syrup or your favorite toppings.

Blueberry Buttermilk Bliss Pancakes

These pancakes incorporate blueberries into the batter for bursts of sweet, juicy flavor in every bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh or frozen blueberries

Cooking method:

1. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Combine buttermilk, egg, and melted butter in another bowl.
3. Slowly add wet to dry ingredients and fold in blueberries.
4. Preheat a griddle over medium heat and grease lightly.
5. Pour 1/4 cup batter per pancake, cooking until bubbles form.
6. Flip and cook until golden on the other side.
7. Enjoy warm with a dusting of powdered sugar or syrup.

Lemon Blueberry Buttermilk Pancakes

Add a citrus twist to your pancakes with the zest of fresh lemons complementing the sweetness of blueberries.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon lemon zest
• 1 cup fresh or frozen blueberries

Cooking method:

1. Whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix buttermilk, egg, melted butter, and lemon zest in a separate bowl.
3. Combine wet and dry ingredients; fold in blueberries.
4. Heat a griddle, greased lightly, over medium heat.
5. Pour batter, 1/4 cup at a time, and cook until bubbly.
6. Flip and continue cooking until golden-brown.
7. Serve with lemon syrup for an extra citrus kick.

Blueberry Almond Buttermilk Pancakes

Infused with almond extract, these pancakes offer a nutty twist to the classic blueberry pancake.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon almond extract
• 1 cup fresh or frozen blueberries

Cooking method:

1. Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Whisk buttermilk, egg, melted butter, and almond extract in another bowl.
3. Mix wet ingredients into dry, folding in blueberries.
4. Heat and grease a griddle over medium heat.
5. Pour 1/4 cup batter onto the griddle and cook until surface bubbles.
6. Flip and cook until other side is golden.
7. Serve with a sprinkle of sliced almonds and maple syrup.

Blueberry Vanilla Buttermilk Pancakes

The infusion of vanilla essence brings a delightful aroma and flavor to these blueberry pancakes.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Cooking method:

1. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract.
3. Stir wet mixture into dry ingredients, then fold in blueberries.
4. Preheat and lightly grease a griddle over medium heat.
5. Pour 1/4 cup batter for each pancake, cooking until bubbles form.
6. Flip pancake and cook until golden.
7. Serve with honey or maple syrup.

Blueberry Chocolate Chip Buttermilk Pancakes

For anyone with a sweet tooth, these pancakes combine the tang of blueberries with the richness of chocolate chips.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup chocolate chips
• 1 cup fresh or frozen blueberries

Cooking method:

1. Whisk flour, sugar, baking powder, baking soda, and salt together.
2. In a separate bowl, mix buttermilk, egg, and melted butter.
3. Add wet mixture to dry ingredients, then fold in chocolate chips and blueberries.
4. Heat a greased griddle over medium heat.
5. Pour 1/4 cup of batter per pancake, cooking until bubbles appear.
6. Flip and cook until golden-brown.
7. Serve with whipped cream for an indulgent treat.

Blueberry Pecan Buttermilk Pancakes

Pecans add a crunchy texture, taking these blueberry pancakes to a new level of deliciousness.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup chopped pecans
• 1 cup fresh or frozen blueberries

Cooking method:

1. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Combine buttermilk, egg, and melted butter in another bowl.
3. Stir wet mix into dry ingredients, fold in pecans and blueberries.
4. Heat and lightly grease a griddle over medium heat.
5. Pour batter by 1/4 cup, cooking until bubbles form on top.
6. Flip and cook until golden on the bottom.
7. Serve with a drizzle of maple syrup.

Blueberry Coconut Buttermilk Pancakes

Coconut flakes lend a tropical flair to these scrumptious blueberry pancakes.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup shredded coconut
• 1 cup fresh or frozen blueberries

Cooking method:

1. Combine flour, sugar, baking powder, baking soda, and salt.
2. Mix buttermilk, egg, and melted butter in a different bowl.
3. Stir wet and dry ingredients together; fold in coconut and blueberries.
4. Preheat and lightly grease a griddle over medium heat.
5. Pour batter, 1/4 cup at a time, and cook until bubbly.
6. Flip pancake and continue to cook until golden.
7. Serve with a sprinkle of coconut flakes and syrup.

Spiced Blueberry Buttermilk Pancakes

A hint of cinnamon and nutmeg brings warmth and complexity to these blueberry-studded pancakes.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh or frozen blueberries

Cooking method:

1. Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, mix buttermilk, egg, and melted butter.
3. Combine and stir wet and dry ingredients; fold in blueberries.
4. Heat a greased griddle over medium heat.
5. Drop 1/4 cup batter per pancake, cooking until surface is bubbly.
6. Flip and cook until underside is golden.
7. Serve with spiced syrup for an aromatic finish.

Blueberry Yogurt Buttermilk Pancakes

Adding yogurt provides extra moisture and a tangy profile to these delightful pancakes.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup plain yogurt
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh or frozen blueberries

Cooking method:

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, yogurt, egg, and melted butter.
3. Combine wet and dry ingredients, then fold in blueberries.
4. Heat a lightly greased griddle over medium heat.
5. Pour 1/4 cup batter for each pancake, cooking until bubbles form.
6. Flip and cook until golden-brown on both sides.
7. Serve with a dollop of yogurt and fresh berries.