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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This is my go to pancake recipe, after searching for a while. I leave out the blueberry so it is just buttermilk pancakes. Taste and texture are perfect.
Really delicious pancakes, and the blueberry syrup is the best part. These have become a breakfast-for-dinner favorite in our house.
These pancakes are absolutely scrumptious! Light and fluffy. I have tried many pancake recipes and, so far, this is the best. Thanks!!
The pancakes and syrup are fabulous!
Thank you
FINALLY….. a perfect fluffy pancake recipe! Love these! Followed the recipe exactly and the pancakes were delish…. another awesome recipe to add to my collection!
These are the best blueberry pancakes my husband and I have ever eaten! Here in Norway they have the richest, buttermilk and butter ever which makes them even more like sourdough pancakes and we griddled every last drop of the batter for breakfast today. What a treat to find you!
I’ve never been disappointed with your recipes, Jenn! Another big hit! Followed the recipe exactly, and they were perfect. Woohoo!!
Hi Jenn, I’d like to try subbing the buttermilk with your sour cream or kefir suggestion. Would the amounts be the same as per the recipe or a little less since sour cream and kefir are thicker. Also, how much water to thin this? Many thanks!
Hi Janet, I’d keep the amounts the same — you just need enough water to thin out the sour cream or yogurt to get it to a similar consistency to buttermilk. I’d measure out 2 cups of yogurt or kefir, add a few tablespoons of water to get it to the desired consistency and then top it off with more water or yogurt/kefir to get to 2-1/4 cups. Hope that helps!
My most favorite pancakes in the whole world!!!! Thank you! They freeze and reheat well too!
Made these for a family group this morning and everyone said they were the best pancakes they have ever had. They liked the fluffy texture and the taste (the tang of buttermilk and the taste of butter really came through). Some in the group don’t like blueberry pancakes, so I made the pancakes plain and offered maple syrup plus a blueberry sauce I cooked up from frozen berries (berries, a bit of sugar, a little cornstarch/water to thicken, and the juice of half a lemon). This way, people could add their desired topping(s). I had a few left over from the double batch I made, now stored away in the freezer for a future quick breakfast. I see myself making these again and again.