Fluffy Buttermilk Blackstone Pancakes with Luscious Blueberry Sauce: Your Ultimate Griddle Breakfast Guide
Transform your breakfast routine with these incredibly easy and utterly delicious buttermilk pancakes, perfectly cooked on your Blackstone griddle. Paired with a rich, thick, and perfectly sweet homemade blueberry sauce, this recipe promises a memorable morning meal that the whole family will adore. Say goodbye to the stove and hello to griddle greatness!
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Imagine a breakfast where everyone can eat hot, fresh pancakes at the same time, without anyone stuck flipping at the stove. With your outdoor griddle, this dream becomes a delicious reality! These light and airy buttermilk pancakes, crowned with a vibrant homemade blueberry sauce, are not just a meal; they’re an experience. Cooking pancakes on your Blackstone griddle simplifies the process, making it incredibly efficient to feed a hungry crowd. No more juggling multiple pans or trying to keep earlier batches warm in the oven. The expansive surface of your flat-top griddle means you can go from griddle to table, serving perfectly cooked pancakes all at once!
There’s an undeniable joy in making pancakes on a flat-top griddle. The consistent heat distribution and ample space allow for beautifully golden, evenly cooked pancakes every single time. With a sturdy flipper, you’ll be amazed at how quickly you can master the art of griddle cakes. Honestly, the most challenging part of this entire recipe is resisting the urge to eat the blueberry sauce straight from the pan!
Why You’ll Adore These Buttermilk Blackstone Pancakes with Blueberry Sauce
- Effortless Batch Cooking: The generous cooking surface of your Blackstone griddle means you can prepare a large batch of pancakes simultaneously, ensuring everyone gets a hot, fresh breakfast without delay. It’s perfect for family gatherings or busy mornings!
- Unbeatable Flavor and Texture: These pancakes are a marvel of culinary balance – delightfully fluffy and light, with a subtle sweetness that perfectly complements the rich, burst-of-flavor blueberry syrup. Each bite is a harmonious blend of textures and tastes.
- Freezer-Friendly Convenience: Planning ahead has never been easier! These pancakes freeze beautifully, making them ideal for meal prepping weekday breakfasts. Simply reheat for a quick and wholesome start to your day.
- Quick & Easy Sauce: The homemade blueberry sauce comes together in minutes, adding a gourmet touch without any fuss. Its deep berry flavor and thick consistency are simply irresistible.
Essential Ingredients for Your Fluffy Buttermilk Pancakes
To create these perfect Blackstone pancakes, you’ll need a few pantry staples. While the pancakes cook beautifully on the griddle, the luscious blueberry sauce can be prepared either in a shallow saucepan directly on a cooler section of your griddle or conveniently on your stovetop indoors.
- All-Purpose Flour: The foundation of our fluffy pancakes. Ensure it’s fresh for the best results.
- Baking Powder: A key leavening agent that creates that desired lift and airy texture. Always double-check its expiration date; old baking powder won’t give you the same rise.
- Baking Soda: Works in conjunction with the buttermilk to activate and enhance the leavening process, contributing to a light and tender crumb.
- Melted Butter: Adds a rich flavor and moisture, making the pancakes incredibly tender. Unsalted butter is preferred, allowing you to control the overall saltiness.
- Salt: A pinch of kosher salt balances the sweetness and enhances all the other flavors.
- Sugar: White granulated sugar provides just the right amount of sweetness to the pancakes without overpowering the delicate buttermilk flavor.
- Buttermilk: The star ingredient for classic tangy flavor and incredible tenderness. Its acidity reacts with the baking soda to create those signature fluffy results.
- Eggs: Act as a binder and add richness, structure, and moisture to the batter.
- Vanilla Extract: A splash of pure vanilla extract elevates the flavor profile, adding a warm, aromatic note that complements the blueberries beautifully.
- Cooking Oil: Essential for greasing the griddle. Using a squirt bottle allows for even and controlled application, preventing sticking and promoting a perfect golden-brown crust. Vegetable oil or avocado oil are great choices.
The Star of the Show: Blueberry Sauce Ingredients
This simple yet exquisite blueberry sauce comes together with just a few ingredients, creating a vibrant topping that perfectly complements the rich buttermilk pancakes.
- Frozen Blueberries: The foundation of our sauce. Frozen blueberries work wonderfully and are often more readily available year-round. They break down beautifully when heated, releasing their natural juices and intensifying their flavor.
- Water: Helps to create the initial liquid base for the sauce.
- Sugar: White granulated sugar sweetens the sauce to your preference. You can adjust the amount based on the natural sweetness of your blueberries and your personal taste.
- Cornstarch: This is our thickening agent, giving the sauce that desirable glossy, rich consistency without being too heavy.
- Salt: Just a tiny pinch of kosher salt enhances the fruitiness of the blueberries and balances the sweetness, making the sauce truly pop.
Whipping Up Your Best Blackstone Pancakes: A Step-by-Step Guide
Cooking pancakes on a Blackstone griddle is incredibly straightforward and efficient. Follow these steps for golden, fluffy perfection:
- Preheat Your Griddle: Turn on your Blackstone griddle and set it to medium heat. Allow it to preheat thoroughly according to the manufacturer’s instructions, ensuring a consistent cooking surface. A properly heated griddle is crucial for even cooking and a beautiful golden crust.
- Oil the Surface: Once the griddle is hot, use a squirt bottle to apply a thin, even layer of cooking oil across the entire cooking surface. This prevents sticking and helps achieve that desirable crispy edge. Spread the oil with a griddle spatula or paper towel until it glistens evenly.
- Ladle the Batter: Pour approximately 1/3 cup of pancake batter onto the hot, oiled griddle surface for each pancake. Leave about 2 inches of space between each puddle of batter to prevent them from merging and to allow easy flipping. Don’t overcrowd the griddle; work in batches if necessary.
- Watch for Bubbles & Flip: Cook the pancakes until you see bubbles forming around the edges and on the surface, and the edges appear set. This usually takes 2-3 minutes. Carefully slide your flipper underneath each pancake and flip it over. Cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
- Serve Immediately: Transfer the piping hot pancakes directly to plates. Serve them warm with a generous pour of your homemade blueberry syrup and a pat of butter for an unforgettable breakfast.
Crafting the Luscious Blueberry Syrup
This rich and vibrant blueberry syrup is the perfect accompaniment to your fluffy Blackstone pancakes. It’s simple to make and adds a burst of fresh berry flavor.
- Combine Ingredients: In a small saucepan, combine the frozen blueberries, water, and granulated sugar. Give it a gentle stir to mix everything together.
- Gentle Simmer: Place the saucepan over low to medium heat. Allow the mixture to heat up gradually, bringing it to a gentle simmer. The blueberries will start to release their juices and soften.
- Thicken with Cornstarch Slurry: In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Slowly pour this slurry into the simmering blueberry mixture, stirring continuously as you add it. This prevents lumps and ensures smooth thickening.
- Cook Until Glossy: Bring the mixture back to a simmer, continuing to stir. Cook for another 1-2 minutes, or until the sauce has thickened to your desired consistency and appears glossy. It should coat the back of a spoon.
- Season & Serve: Remove the sauce from the heat and stir in a small pinch of salt. This simple addition brightens the blueberry flavor. Serve the warm, glossy blueberry syrup generously over your hot, freshly cooked pancakes.
Chef Jenn’s Insider Tips for Pancake Perfection
Achieving perfect pancakes every time is easier with these expert tips:
- Buttermilk Substitute: No buttermilk on hand? No problem! You can easily create a suitable substitute. Mix 1/2 cup of sour cream with 1 1/2 cups of milk (dairy or non-dairy) and let it sit for 5-10 minutes. The slight acidity from the sour cream will mimic buttermilk’s texture and tangy flavor, ensuring your pancakes remain light and fluffy.
- Fresh vs. Frozen Blueberries: While this recipe calls for frozen blueberries (which work beautifully and are convenient), fresh blueberries can also be used for the sauce. Adjust the sugar slightly if your fresh berries are particularly sweet or tart. There’s no need to thaw frozen blueberries before making the sauce; they’ll break down naturally as they cook.
- Griddle Heat Management: The key to evenly golden pancakes is proper heat control. Pay close attention to your Blackstone griddle’s temperature. If your pancakes are browning too quickly on the outside but remaining raw in the middle, your griddle is too hot. Reduce the heat to prevent burning and ensure they cook through. Conversely, if they’re not browning at all, increase the heat slightly.
- Keeping Pancakes Warm: For a continuous flow of hot pancakes, you can utilize a cooler section of your Blackstone. Once pancakes are cooked, simply turn off the heat zone they are on and slide them to that section. The residual heat will keep them warm without overcooking until you’re ready to serve the entire batch. Alternatively, a low oven (around 200°F / 95°C) can also be used to keep them warm on a baking sheet.
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Lumps are perfectly fine! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light, fluffy ones.
- Rest the Batter: Allowing the pancake batter to rest for 5-10 minutes before cooking lets the flour fully hydrate and the leavening agents start working. This can lead to even fluffier pancakes.
Recommended Breakfast Delights
Beyond Pancakes: Make It a Complete Meal
While these Blackstone pancakes with their sweet blueberry syrup are certainly satisfying on their own, you might want to round out your breakfast spread with a few savory sides. Consider pairing them with perfectly Smoked Breakfast Sausage for a smoky, hearty protein kick or indulge in the irresistible sweet and savory crunch of Candied Bacon. Either addition will elevate your meal, transforming a simple pancake breakfast into a full, luxurious brunch experience.
Storage and Freezing Tips
Ensuring your delicious leftovers are stored properly means you can enjoy them for days to come!
- Pancakes: Allow any leftover pancakes to cool completely to room temperature. Stack them with parchment paper in between each pancake to prevent sticking, then store them in an airtight container or a freezer-safe bag in the fridge for 3-4 days. For longer storage, pancakes freeze beautifully for up to 2-3 months. To reheat, simply pop them in the toaster, microwave, or warm them gently on a low-heat griddle.
- Blueberry Sauce: The homemade blueberry sauce can be stored in an airtight container in the refrigerator for up to a week. If it thickens too much after chilling, you can thin it out slightly with a tablespoon or two of water or milk when reheating on the stovetop or in the microwave.
Step By Step Visual Guide
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Buttermilk Blackstone Pancakes with Blueberry Syrup
Course Breakfast
Cuisine American
Keyword blackstone, blackstone griddle, blueberries, buttermilk, buttermilk pancakes, flat top griddle, pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 509kcal
Author Chef Jenn
Equipment
- Blackstone griddle
- Flipper
- Squirt bottle filled with cooking oil
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 2 eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- cooking oil as needed
For the blueberry syrup
- 2 cups blueberries fresh or frozen
- 1/4 cup granulated sugar add a bit more to adjust the sweetness
- 1/2 cup water
- 1 pinch salt
- 1 tablespoon cornstarch
Instructions
- Heat your Blackstone griddle to medium as per the manufacturer’s instructions.
- Use a squirt bottle to spread a thin layer of oil on the surface of the hot griddle.
- Add 1/3 cup of pancake batter in puddles about 2 inches apart on the griddle surface.
- Flip the pancakes when they start to get bubbly around the edges and cook them through.
- Serve with blueberry syrup and butter.
For the syrup
- Add the frozen blueberries, water, and sugar to a small saucepan.
- Heat the mixture over medium heat until just starting to simmer.
- Whisk the cornstarch with 2 tablespoons of water and add that to the hot blueberry mixture, stirring as you add it.
- Bring back to a simmer and cook until thickened and glossy.
- Add a pinch of salt and serve over hot pancakes.
Notes
Chef Jenn’s Tips
- Don’t have buttermilk? You can mix milk and sour cream together to get a reasonable substitution. Mix 1/2 cup sour cream with 1 1/2 cups of milk and use it in place of buttermilk.
- Fresh blueberries will also work in the sauce, but frozen is just fine.
- Adjust the heat of your Blackstone so that the pancakes don’t get too dark.
- You can keep the pancakes warm on the side of the Blackstone until you’re ready to eat. Just turn the heat off for that section.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Frequently Asked Questions (FAQs)
- Can I use a regular griddle or pan instead of a Blackstone? Absolutely! While a Blackstone offers a large, even cooking surface perfect for batch cooking, you can certainly use a large electric griddle or a heavy-bottomed cast iron pan on your stovetop. Just ensure consistent medium heat.
- What if my pancakes stick to the griddle? This usually means your griddle wasn’t hot enough, or it wasn’t adequately oiled. Make sure to preheat thoroughly and apply a thin, even layer of cooking oil before each batch.
- How can I make the pancakes sweeter or less sweet? You can adjust the amount of granulated sugar in the pancake batter by 1-2 tablespoons to suit your preference. For the blueberry sauce, taste it after simmering and add more sugar, a teaspoon at a time, until you reach your desired sweetness.
- Can I add other fruits to the pancakes? Yes! Feel free to gently fold in other fruits like sliced bananas, raspberries, or even chocolate chips into the batter before cooking for delightful variations.
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Concluding Thoughts: Savor the Griddle Goodness!
These Buttermilk Blackstone Pancakes with Blueberry Sauce are more than just a breakfast recipe; they’re an invitation to gather, share, and enjoy truly delicious food with ease. The simplicity of cooking on an outdoor griddle, combined with the timeless appeal of fluffy pancakes and a vibrant homemade fruit sauce, creates a meal that feels special without requiring hours in the kitchen. Whether you’re feeding a large family, hosting a brunch, or simply treating yourself to a fantastic weekend breakfast, this recipe is sure to become a cherished favorite. So, fire up that Blackstone, whisk up some batter, and get ready to experience pancake perfection like never before!