Blueberry Pancakes with Blueberry-Maple Syrup
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Rise and shine! These fluffy blueberry pancakes are the ultimate way to start the day.
You can add blueberries to any pancake recipe to make decent blueberry pancakes, but if you want to make exceptional blueberry pancakes, try these tall, fluffy, blueberry-stuffed pancakes topped with homemade blueberry-maple syrup. The syrup is made by gently boiling fresh blueberries with maple syrup and lemon juice – it only takes 10 minutes to make and really drives the blueberry flavor home (it’s also delicious drizzled over waffles or vanilla ice cream). The pancake batter calls for buttermilk, which adds a lovely tang. If you don’t have any on hand, or don’t want to purchase a whole carton, it’s easy to make your own using milk and lemon juice (click here to see how to make buttermilk).
What You’ll Need To make Blueberry Pancakes with Blueberry-Maple Syrup
Step-by-Step Instructions
Step 1: Make the Blueberry-Maple Syrup
Combine the maple syrup, lemon juice and 1 cup of the blueberries in a small saucepan.
Bring to a boil.
Gently boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining 1/2 cup of the blueberries.
Step 2: Make the Pancakes
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk to combine.
In another bowl, beat the eggs.
Add the buttermilk and melted butter.
Whisk to combine.
Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.
Using a 1/3 cup measure, drop the batter onto an oiled nonstick pan or griddle.
Top each pancake with blueberries.
When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.
Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!
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Blueberry Pancakes with Blueberry-Maple Syrup
Rise and shine! These fluffy blueberry pancakes are the ultimate way to start the day.
Ingredients
For the Blueberry-Maple Syrup
- 1 cup maple syrup
- 1½ cups fresh blueberries, divided
- 1 tablespoon fresh lemon juice, from one lemon
For the Blueberry Pancakes
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2¼ cups buttermilk (see note)
- 4 tablespoons melted butter
- 1 cup fresh blueberries
- 2 tablespoons vegetable oil, for cooking
Instructions
For the Blueberry Maple Syrup
- Combine the maple syrup, 1 cup of the blueberries and lemon juice in a small sauce pan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining ½ cup blueberries.
For the Blueberry Buttermilk Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter.
- Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.)
- Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 2 pancakes + 3 tablespoons blueberry syrup
- Calories: 384
- Fat: 12 g
- Saturated fat: 5 g
- Carbohydrates: 64 g
- Sugar: 35 g
- Fiber: 2 g
- Protein: 8 g
- Sodium: 502 mg
- Cholesterol: 65 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made these and they were delicious, my boys and husband loved them!!
Can this recipe be doubled? I have 4 kids, 3 of which are teenage boys. Need lots of pancakes 🙂
Thank you! Love all your recipes.
April
Definitely– hope everyone enjoys!
I served them to my visiting son and his wife and that’s all they wanted for breakfast the entire time they were here. They are truly delicious.
Absolutely horrific
They came out beautiful and delicious for me. Next time check yourself before bashing Jenns recipe. If you had followed her instructions exactly how she instructed, you would have had excellent results.
Made these for dinner and they were absolutely scrumptious! Had some leftover so had them for breakfast the next day; they tasted just the same. I’ll never buy pancake mix again. Thank you Jenn for another great recipe. You never let me down.
These are the best homemade pancakes ever! I’ve made them without the blueberries also, and they are excellent.
I’m not usually a pancake girl (more partial to waffles) but these were amazing! I really loved them! Thanks for a fantastic recipe!
Hello I love all the recipes I’ve made from your site. Thank you. I wondered if I could substitute frozen blueberries in the sauce. What do you think? Thank you!!
Yes, I would just let them cook a bit longer. Enjoy!
Another great recipe, Jen! I love weekend morning breakfast. These were a hit. As usual, your directions were easy to follow and specific. This is the perfect combination of tangy/sweet. My husband is a huge fan of blueberry syrup and he said, “This is the best thing I’ve ever put in my mouth!!!” Then he cleaned up the kitchen and walked the dog. These pancakes are MAGIC!!!!
Wow! I wish I could get my husband to do that!
Jennifer, these pancakes are absolutely delicious! The best I’ve ever made. My teen who never eats blueberries polished his plate at breakfast. Thank you for sharing your recipes. You are an AMAZING cook!
My Mom loves blueberry pancakes so I made this recipe for Mothers Day and we loved them! Absolutely delicious!❤️