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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Made these this morning and I they were sooo good. Actually cut recipe by 1/2 because just my husband and I and that worked perfectly. The only other thing I did was to add a tbsp or so of butter to the syrup … just had to do it!
This is the last stop on the blueberry pancake search. These were perfect and the blueberry syrup was so delicious. ❤️
Terrific, easy recipe for breakfast or a nice change for dinner. The blueberry syrup puts the pin in. Serve with good bacon and you have a perfect meal.
The syrup is awesome. How long will it keep in the refrigerator? I live alone so if it won’t keep a week, I’ll scale down.
Hi Mary, It should definitely keep for a week.
Try it on ice cream,I am.
Love that idea!
Seeing as it is blueberry season and we have had hot, hot and more hot weather, I decided to serve Jenn’s blueberry pancakes for….DINNER!! They were absolutely delicious. Jenn is correct…make the syrup it really adds to the flavour of these pancakes. I did make some Canadian Bacon to have as a side …but my family raved about these pancakes. I will definitely make them again …but for Brunch next time.
These are amazingly delicious!!! I just served them with butter & maple syrup but will definitely make the blueberry syrup next time!!
Another keeper!!! Thanks Jenn!
Made this exactly as per recipe but Added 2 TBSP sugar. Made them as waffles. This made the BEST waffles!! Thick. Fluffy. Delicious! Perfect! Made in my Breville wafflemaker. Family raved about these!
Forgot to mention that I didn’t add blueberries to my waffles. I love them but was a bit concerned about blueberries in the waffle maker so I skipped that.
Thanks for another great recipe. I served them today for Mother’s Day brunch and they were enjoyed by all (7 adults). I made a double recipe of batter and 1 1/2 of syrup. I have about 12 pancakes leftover and a bit of syrup. I served with bacon, fruit salad, banana bread and Jen’s Crustless Broccoli Quiche.
Fabulous recipe. Incredibly thick with a light interior. Just a few comments.
1). I have made this several times and have used 1 cup sour cream, 1 cup vanilla Greek yogurt, and 1/4 cup water instead of buttermilk. The batter is very thick and looks almost like cottage cheese. I use a 1/3 cup portion scoop and I think it gives the perfect ratio of diameter to height.
2). While you can’t make the batter in advance, you can mix the dry ingredients and wet ingredients separately the night before. I usually do this Friday afternoon or evening when I am awake and have a few spare minutes. I store each in its own plastic deli container. That way I can roll out of bed during the weekend and just mix the containers together (no measuring while half asleep) while the pan preheats.
Also, you can divide the wet and dry ingredients in half (2 containers of each) so you can make a fresh batch over the course of 2 days.
3). The batter (without the embedded blueberries) makes great waffles as well.
This is totally different to the wonderful recipe! I just wish people would,, yes the tiny odd ingredient, but this is just a totally different one! Try your own blog
Jenn, your blog has always been a go-to, and I’m not at all surprised that these turned out delectable. Thanks for the recipe, My family and I loved it!!