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 usually used recipes from Youtube to make (plain) pancakes but decided to try yours as I had some blueberries. Well, the pancakes were delicious. They tasted like how I feel pancakes should be. I don’t even really like pancakes; usually made them for the kids and hubby. Thank you for the wonderful recipe.
So easy and so delicious! I was hesitant to make this because I’m used to box pancake mix and quick to put together. Today I wanted to make the pancake special and this did not disappoint.
I made these last night. So light and fluffy and especially good with new crop blueberries. Thanks so much
Jenn,
How long can the blueberry syrup be refrigerated? I read where it can be frozen, but why? Maple syrup doesn’t have to be. Perhaps the BBerries make a difference.
Hi Lou, yes, the blueberries do make a difference. This should freeze nicely for about a week. 🙂
I never understood the difference in a buttermilk pancake versus a standard one until I made this recipe . My family loved the texture of these pancakes and the blueberry syrup was divine. This is was a big hit.
These are outstanding. I make them once or twice a week and often sub in fresh strawberries for the blueberries for a different spin. In case anyone is wondering, I have great success using bobs mill all purpose gluten free flour (not the same as bobs mill gluten free 1:1 flour). I also sub out the sugar for either maple or honey at a 1:1 ratio with no problems. For butter, I use plant based butter and for buttermilk I use almond milk with a few splashes of lemon juice. My choosy husband LOVES these. You can’t even tell I’ve made all of the alterations to it that I do to make it gluten and dairy free. Jenn, your recipes are always amazing and very forgiving. Thank you for these recipes!!!!!!!
I made these for dinner last night. The whole family loved them! The true test was this morning- each child woke up and said before “good morning”– “Can I have the leftover pancakes for breakfast?”
I know it’s tempting to skip the syrup, but I promise it’s worth it. It you do the syrup first it only adds two minutes, you can cook it as you do the pancakes.
Hi Jenn,
Is the buttermilk supposed to be 2 cups + 1/4 cup or is it 2 x 1/4 cups (1/2 cup) because my batter was extremely runny as another one mentioned. I’m sure I did something wrong as we love your recipes.
Nancy
Hi Nancy, this calls for 2 cups plus 1/4 cup. (I know it’s an unconventional way to write measurements but the way my database is set up, I’m forced to write them that way.) I’m sorry you had a problem with these! Based on what you said, I can’t imagine you only used 1/2 cup of buttermilk. Is there a chance you mismeasured something else?
Thanks Jenn. I will try again. The only thing I can think of is the buttermilk as I made my own (which I normally do).
Hmmm…making your own buttermilk shouldn’t have an impact. I hope you have better luck the second time around!
I had excellent results and they were delicious. I used original almond milk and frozen blueberries. However to decrease the fluid from the frozen blueberries I thawed them overnight and drain the excess fluid off. I also used organic honey because I had no maple syrup.
Why doesn’t this have the Nutrition Information with it?
Hi Jeanie, I just added it. 🙂