Homemade Buttermilk Blueberry Pancakes for One

One of my favourite weekend treats is the Saturday morning cooked breakfast, and one of my favourite cooked breakfasts is homemade buttermilk blueberry pancakes! Yummy! The problem is, I’m a single gal, the kids are all grown up and out of the house, and my dogs shouldn’t eat human food. Most recipes make enough pancakes for an army. So I’ve perfected the recipe for a single order of pancakes. If you still have a pack of hungry kids at home, just multiply the recipe’s ingredients by the number of people you want to feed. Easy!

Why buttermilk? Buttermilk reacts with the other ingredients to create a light, fluffy pancake in a way that normal milk and baking powder can’t. Most people have a hard time finding buttermilk but I have some options for you. Remember when we learned how to make butter last week? (Click here to see that post!) Well, the buttermilk that resulted from that process is perfect to use to make pancakes. That’s why I put it in a jar in the fridge for the weekend pancakes! However, if you didn’t make your own butter (you should! It’s so easy!) or you can’t buy buttermilk, I’ll show you how to make a quick substitute using normal milk and lemon juice or vinegar.

Also, if you don’t like blueberries, don’t worry! These pancakes are very versatile – just leave the berries out and have plain pancakes, or substitute any filling you’d like. A few that I like when I want to mix things up are chocolate chips, bananas and cinnamon, bananas and peanut butter (don’t knock it till you try it!), strawberries, or Nutella. Experiment with your own combinations and leave a comment if you discover one you love!

All the ingredients you need – Bisquick (or a substitute), buttermilk and eggs.

One of the tricks to my pancakes is that I use a flour mix called Bisquick. It is extremely versatile and can be used to make pancakes, waffles, fried chicken, American Southern biscuits, and American Strawberry Shortcake (watch for a future post on this amazing treat!) and hundreds of other things. The problem is, Bisquick is hard to get in Australia. In fact, I only know of ONE source and even there it is often out of stock. www.usafoodsonline.com.au is the importer I buy it from. They have stores in Sydney and Melbourne but you can also buy online and they will post it to you. It is worth getting Bisquick if you love pancakes. However, there is a recipe online for a Bisquick substitute that works almost as well: https://www.mybakingaddiction.com/homemade-bisquick/

So let’s get on with it…… here’s the recipe for homemade blueberry buttermilk pancakes!



  • 1 cup Bisquick
  • 1 egg
  • 1/2 cup buttermilk (or buttermilk substitute…see below)
  • Handful of blueberries


  • Mix buttermilk, egg and bisquick together in a bowl. This recipe makes very thick pancakes. If you like them thinner, gradually add a little more buttermilk (or milk) and whisk. Add in small amounts at a time until you have the desired consistency.
  • Let sit for a few minutes
  • Heat a pancake gridle or large pan on medium heat. NOTE: having the pan too hot is what ruins pancakes; the outside cooks too fast and the inside stays gooey. When in doubt, slow and low is better.
  • Use a bit of non-stick pray oil or butter in the pan before adding batter.
  • Pour batter onto centre of pan – this is personal preference as I like two large pancakes rather than more smaller ones. If you like smaller ones, you can cook 2 or 3 at a time. I use my soup ladle to pour the batter into the pan but you can use a cupcake pen or any other method you like.
  • Drop blueberries onto the pancake – as few or as many as you want.
  • When the pancake has bubbles in it, flip it over
  • Continue cooking a few more minutes
  • Pancakes are done when they are golden brown on the outside and cooked through.
  • Put on your plate and spread butter on it (optional) and maple syrup (optional)
  • Enjoy!

Substitute for Buttermilk

If you do not have any buttermilk, this substitute will do the job of the buttermilk (to make the pancake fluffy and light) but it will taste like regular milk rather than buttermilk. Put a 1/2 cup of milk in a cup or jug and add 1/2 tablespoon of lemon juice or white vinegar. Stir briefly and let sit for 5-10 minutes then add to the ingredients in the bowl and make the pancakes as per usual.

Enjoy your pancakes! Please leave a comment below about your favourite fillings and let us know how these turned out after you made them!

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