Blueberry Buttermilk Pancakes
Fluffy gluten-free buttermilk pancakes studded with fresh blueberries — my one culinary job on our annual beach vacation, and I take full advantage.
- Prep Time
- 10 min
- Cook Time
- 15 min
- Total Time
- 25 min
- Servings
- 12 pancakes
Every summer, my husband's family piles into a beach house at Pawleys Island, and the group has only grown over the years we've been going. His side of the family can genuinely cook, and mornings there are a full production — grits, eggs, bacon, fresh coffee, and enough baked goods to feed a small army.
The first year I made buttermilk pancakes for the crew, I couldn't get them off the skillet fast enough before they disappeared, and I've been on pancake duty ever since. It's my one job all week, and I take full advantage of it while everyone else handles the rest of the cooking.
Ingredients
- 3/4 cup oat flour
- 3/4 cup gluten-free all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 cup fresh blueberries*
Instructions
- 1Combine the flours, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- 2Whisk the egg, vanilla, and melted butter into the buttermilk.
- 3Pour the wet ingredients into the flour mixture and whisk until most lumps are gone.
- 4Gently stir in the blueberries.
- 5Heat a large skillet over medium heat and coat with cooking spray.
- 6Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface.
- 7Flip with a flexible spatula and cook until lightly browned on the other side.
- 8Serve warm with butter, syrup, and a big smile.
Tips
- Swap the blueberries for chocolate chips for a chocolate chip pancake, topped with whipped cream.
Storage & Reheating
Freezer instructions: once cooled completely, wrap pancakes individually in plastic wrap and store in a freezer bag. Reheat 30 seconds per side in the microwave.
