Forget the stove and make your griddle cakes on the Blackstone! These Buttermilk Blackstone Pancakes with Blueberry Sauce are super easy, and the sauce is rich, thick, and has just the right amount of sweetness.
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Fire up your Blackstone and make a batch of pancakes that everyone will love! These light and fluffy buttermilk pancakes are delish, and the blueberry sauce is pretty nearly perfect. Making pancakes on your outdoor griddle is so easy – and the best part is that you can make enough for the family all at once! No more rotating through pans or keeping the pancakes warm in the oven. Depending on the size of your Blackstone, you can go from griddle to table!
I love making pancakes on my flattop griddle. They’re so easy, and with a good flipper, you can have them ready in a jiffy. Honestly, the hardest part about this recipe is the sauce!
What you’ll love about Buttermilk Blackstone Pancakes with Blueberry Sauce
- You can make enough for the family all at once!
- They’re fluffy and light, and the syrup is full of blueberry goodness!
- The pancakes freeze fabulously, so make enough for weekday breakfasts, too!
Ingredients
Make the pancakes on the Blackstone griddle, and the blueberry sauce can either be made in a shallow saucepan on the griddle or inside on the stovetop.
- All-purpose flour
- Baking powder – Ensure it isn’t expired.
- Baking soda
- Melted butter
- Salt – I use kosher salt.
- Sugar – White granulated sugar.
- Buttermilk
- Eggs
- Vanilla extract
- Cooking oil – In a squirt bottle.
For the blueberry sauce
- Frozen blueberries
- Water
- Sugar – White granulated sugar.
- Cornstarch
- Salt – Just a pinch of kosher salt.
How To Make The Best Blackstone Pancakes
- 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.
How to Make the Best Blueberry Syrup
- Add the frozen blueberries, water, and sugar to a skillet.
- Heat the blueberries and sugar until simmering over low to medium heat.
- 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, mix well and serve over hot pancakes.
Chef Jenn’s Tips
- Don’t have buttermilk? You can mix milk and sour cream 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.
Recommended
Make It A Meal
You don’t need much in addition to these Blackstone Pancakes and blueberry syrup to make it a hearty meal, but if you do want a few other sides, try Smoked Breakfast Sausage or Candied Bacon.
Storage
Store any leftover pancakes in an airtight container in the fridge for 3-4 days. The blueberry sauce will also keep in the fridge for up to a week. You can
Step By Step Process
Buttermilk Blackstone Pancakes with Blueberry Syrup
Equipment
- 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.
