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A stack of Blackstone Buttermilk pancakes with blueberry syrup on a plate.
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4.96 from 46 votes

Buttermilk Blackstone Pancakes with Blueberry Syrup

These light, fluffy, and not-too-sweet pancakes are perfect for the outdoor griddle! Ladle on the lightly sweetened blueberry sauce for an extra burst of flavor.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: blackstone, blackstone griddle, blueberries, buttermilk, buttermilk pancakes, flat top griddle, pancakes
Servings: 4 servings
Calories: 509kcal
Author: Chef Jenn

Equipment

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

Serving: 3pancakes | Calories: 509kcal | Carbohydrates: 85g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 992mg | Potassium: 320mg | Fiber: 3g | Sugar: 32g | Vitamin A: 532IU | Vitamin C: 7mg | Calcium: 285mg | Iron: 4mg