Jump to recipe. Picture it: Christmas morning, the house filled with the smell of warm, buttery pancakes cooking on the griddle. There’s nothing quite like waking up to a stack of my Grammy’s Blueberry Buttermilk Pancakes. This isn’t just breakfast—it’s tradition, a cozy slice of childhood, and pure holiday magic on a plate. Passed down from my Grammy, these pancakes bring back all those memories of mornings around her table, full of laughter and love.
Growing up, my Grammy always kept a bottle of Smucker's blueberry syrup on hand, and let me tell you, it was fantastic. 🫐 Every drizzle over her fluffy pancakes was pure bliss—sweet, slightly tangy, and just perfect with the bursts of fresh blueberries. These days, though, I can hardly find that blueberry syrup, and I miss it every time I make pancakes. It added that special touch that made breakfast feel like a treat.
These pancakes have everything you want for a festive morning: a hint of sweetness, a touch of vanilla, and a beautifully light and fluffy texture, thanks to the buttermilk. The buttermilk adds a gentle tang and works magic with the baking powder to create the fluffiest pancakes you’ll ever try. Just imagine that first bite, bursting with juicy blueberries and topped with a pat of butter and a drizzle of maple syrup—it’s the perfect holiday breakfast to share with loved ones.
Whether you’re serving them on Christmas morning or for a weekend brunch, these pancakes are a must-make. The ingredients are simple and likely already in your pantry, making them a quick yet special breakfast treat. And if you’re new to buttermilk, don’t worry—you can make your own by mixing milk with a splash of lemon juice or vinegar to get that perfect fluffy texture.
What You’ll Need for the Best Blueberry Buttermilk Pancakes
Buttermilk: This is the secret to fluffy pancakes. The acidity in the buttermilk works with baking powder to create airy, tender pancakes.
Egg: Adds structure and helps hold the pancakes together.
Vanilla: Enhances sweetness and adds a hint of warmth—perfect for the holidays.
All-purpose flour: Creates a perfect texture and base for the batter.
Sugar: Just a touch of granulated sugar for a little sweetness.
Baking powder & salt: These are key for lift and flavor. Be sure to let the batter rest for a few minutes to let the baking powder activate.
Blueberries: Toss them in a bit of flour so they stay evenly dispersed and don’t turn the pancakes completely blue! Fresh or frozen blueberries work well.
Pro Tip for Holiday Prep
To make Christmas morning even easier, whip up the batter the night before and refrigerate. In the morning, give it a quick stir and you’re ready to go! Or, keep a batch warm in the oven at 200°F so everyone can enjoy them at the same time.
Toppings & Serving Ideas
Go classic with butter and maple syrup, or try powdered sugar and a sprinkle of cinnamon for a festive touch. A dollop of whipped cream with extra blueberries on top would be a hit too!
Serve these pancakes with your favorite sides and cozy up with a cup of hot cocoa or coffee. Grammy’s Blueberry Buttermilk Pancakes are a delicious start to any morning but feel extra special on Christmas, bringing a little more love and magic to the holiday.
Grammy's Blueberry Pancakes Recipe:
1 ¼ cup (150g) AP flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon kosher salt
1 large egg
1 cup (227g) buttermilk
2 teaspoons vanilla extract
1 to 2 tablespoons milk, if necessary
1 cup fresh or frozen (thawed) blueberries
1 tablespoon flour
Instructions:
Mix the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add wet ingredients: buttermilk, egg, and vanilla mix wet ingredients, then slowly mix in the dry ingredients until everything’s well combined. Don’t overmix here—a few lumps are okay, and the batter will be thick! (If you want slightly thinner pancakes, fold in a tablespoon or two of milk.)
Add Blueberries: Toss the blueberries in a tablespoon of flour to coat, then gently fold them into the batter. Let the mixture sit for about 5 to 10 minutes while you heat your pan—this rest time gives you fluffier pancakes!
Cook the Pancakes: Heat a large nonstick griddle or skillet over medium heat, and add a bit of butter to coat the surface. Drop about ¼ cup of batter per pancake (1 tablespoon for minis), and if needed, spread the batter slightly to about ½-inch thick. Cook until the edges have a few bubbles and the pancakes start to puff up, around 2 to 4 minutes.
Check the bottom for a golden color, and if it’s ready, give it a flip! Cook for another 2 minutes or until the other side is golden. If they’re browning too fast, lower the heat. Keep finished pancakes on a baking sheet in a warm oven until you’re ready to serve.
Repeat with the remaining batter, adding butter as needed. Serve warm with pure blueberry syrup (if you can find it!) and butter.