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These blueberry buttermilk 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.
Even though pancakes are easy to make, a tall stack of fluffy homemade pancakes just feels special doesn’t it?
These pancakes aren’t the typical diner style pancakes (I have a recipe for that style of old fashioned pancakes here). Instead of using only flour, these multigrain pancakes are made with a mix of all-purpose flour, whole wheat flour, cornmeal and old-fashioned oats.
I made this recipe a few years ago when my family was asking for pancakes but I wanted to make something a little different than the usual pancake recipe. I hope you enjoy these as much as we do!
What You’ll Need
- Two kinds of flour: This recipe uses all purpose flour and whole wheat flour.
- Old fashioned oats: Not instant oats or the quick cooking kind. (Also not steel cut oats.)
- Yellow cornmeal: A coarsely ground cornmeal is my preference, but a more finely ground cornmeal will work too.
- Baking soda & baking powder: To help the pancakes rise.
- White sugar: You could also use light or dark brown sugar.
- Kosher salt: Always use kosher salt when cooking. This is one of the few things I’m picky about. Table salt just makes it too easy to over salt your food.
- Buttermilk: You can also make a buttermilk substitute using 1 3/4 cups regular milk and 1 tablespoon of lemon juice. Let the mixture site for 5 minutes before using.
- Pure vanilla extract
- Melted butter: You can technically use olive oil too, but I think using butter in these pancakes give them a richer flavor. I highly recommend using butter for these.
- Blueberries: Fresh or frozen.
How to Make Blueberry Buttermilk Pancakes
Mix dry ingredients: In a medium bowl combine both of the flours, oats, cornmeal, baking soda, baking powder and salt. Set aside.
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. See below for my tips on how to know your pancakes are ready to eat.
Tips for Success
These pancakes are pretty simple to make, but here are some tips for the best blueberry buttermilk pancakes:
- Let the batter rest for a few minutes. I find that giving this batter about 5 minutes to rest before cooking up the pancakes gives them a softer texture. I think this is because the buttermilk has time to soften up the oats a bit. Usually I will mix the batter first, then start heating the griddle. By the time the griddle is greased and ready to go the pancake batter is ready to cook.
- Don’t rush, but don’t walk away either. There is a fine balance when it comes to making a perfect stack of fluffy pancakes. You don’t want to rush your pancakes and flip them too soon. But, you also don’t want to walk way to do something else and let them cook too long. I find that about 2 minutes per side is the magic number on my griddle. I recommend making one “test” pancake first to see if your griddle needs to be hotter or cooler. (The test pancake is a perfect snack while you’re making the rest of the pancakes!)
- How to know when your pancake is ready to flip. There are two ways to tell that your pancake is ready to flip. First, small bubbles will start to form on the uncooked batter on top. Second, when you gently slide your spatula under the edge of the pancake and lift it slightly, you will see that the underside is golden.
- How to tell your pancake is done. There are many different methods for this, but I like to cheat a little and just make a small crack in the top of the pancake with the spatula. It’s a tiny crack – just big enough for me to peek inside and confirm that the pancake is cooked through. I usually do this about 2 minutes in when I’m pretty sure the pancake is done, but want to confirm. Serve the pancake “crack side down” and no one will be the wiser.
In addition to the usual maple syrup and butter, here are a few of our favorite pancake topping ideas:
- Honey: Either the regular honey you can drizzle on top or creamed honey.
- Maple cream: A favorite of mine. Similar to creamed honey, this is a thick spread that you can just slather over your pancakes like a fruit butter.
- Fruit butter: Speaking of which, apple and pumpkin butter are excellent on these.
- Jam: A generous dollop of strawberry or blueberry jam is perfect on top of fluffy pancakes.
- Fresh fruit: Whatever your favorite kind is. Strawberries, blueberries, raspberries, blackberries, diced mango, you name it.
- Whipped cream: Always an excellent idea if you ask me.
How to Store and Reheat Pancakes
If you have leftover pancakes the best way to store them is in an airtight container in the fridge. I like to put pieces of parchment paper between each pancake to prevent them from sticking together. They will keep for 2-3 days.
To reheat, I usually zap the pancakes for about 30 seconds to 1 minute in the microwave. The time depends on how many pancakes I’m reheating at once. Test after the first 30 seconds and go from there.
Can I Freeze These?
You can also freeze these blueberry buttermilk pancakes. Just let them come to room temperature, then place them in a freezer-safe container. I like to place a piece of parchment paper between each pancake to prevent them from sticking. They will keep in the freezer for 3-4 months.
Whole Grain Buttermilk Pancakes Recipe
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¼ cup old fashioned oats
- 2 tablespoons coarse yellow cornmeal
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 3 teaspoons white sugar
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 ¾ cup buttermilk
- 1 teaspoon pure vanilla extract
- 4 tablespoons melted and cooled butter, plus 1 tablespoon butter for the griddle
- ½ 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.