Blueberry Buttermilk Pancakes Recipe

A stack of fluffy pancakes with blueberries, melted butter and syrup

These fluffy homemade pancakes have 3 kinds of grain: flour, cornmeal and old-fashioned oats. They’re easy enough for a weekday morning, but also have that special something you crave for a luxurious weekend breakfast.


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup old fashioned oats
  • 2 tablespoons coarse yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 teaspoons white sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons melted and cooled butter, plus 1 tablespoon butter for the griddle
  • 1/2 cup blueberries, fresh or frozen


Mix dry ingredients: In a large bowl combine the flours, oats, cornmeal, baking soda, baking powder and salt.

Add wet ingredients: Make a well in the center of the dry ingredients. Add the eggs, buttermilk and vanilla. Mix to combine. Add the melted butter (make sure it is not hot, warm is ok). Mix the batter just until there are no more dry ingredients visible and everything is well combined.

Prepare griddle: Heat your griddle over medium or medium-high heat (depends on your stove, so test to find the right temperature). Melt the 1 tablespoon of butter on the griddle by carefully rubbing it around on the surface. Be sure you don’t burn your fingertips. Once the butter has coated the griddle, do a quick wipe with a piece of paper towel just to make sure there aren’t any pools of butter. Watch your fingertips!

Cook pancakes: Spoon batter onto the griddle 1/3 cup at a time. Add some blueberries to the wet better just after it is poured onto the griddle. 

Cook about 2 minutes per side. Pancakes are ready to flip when you see little bubbles appear in the batter.

Pancakes are done when cooked through. I usually make a tiny crack in the top of each pancake with my spatula just to peek at the insides and make sure there is no wet batter. If you serve the pancakes with this tiny crack facing down no one will notice.


  • This recipe makes 8 five-inch wide pancakes
  • Store extras in the fridge for 2-3 days in an air tight container. 
  • Freeze for up to 4 months in a freezer safe container with piece of parchment paper between each pancake.


Keywords: multigrain pancakes, buttermilk pancakes, blueberry pancakes