Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

5 stars based on 4 votes

Blueberry-Buttermilk-Pancakes-with-Blueberry-Maple-Syrup

Here you have my favorite buttermilk pancakes studded with juicy fresh blueberries and topped with a gorgeous deep purple blueberry syrup. They’re like an explosion of intense blueberry flavor. Don’t be tempted to skip the syrup; it only takes a few minutes to make and is definitely the best part!

ingredients-for-pancakes

Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.

syrup-ingredients

Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

syrup

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

dry-ingredients

In another bowl, whisk together the eggs, buttermilk and melted butter.

buttermilk-mixture

Add the wet ingredients to the dry.

combining-wet-and-dry-ingredients

And whisk until just combined. The batter will be thick and lumpy.

batter

Spoon the batter onto a nonstick pan or griddle and top with blueberries.

cooking-pancakes-first-side

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.

cooking-pancakes-second-side

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!

Blueberry-Buttermilk-Pancakes-with-Blueberry-Maple-Syrup

Blueberry Buttermilk Pancakes

Servings: Makes 16 medium pancakes
Total Time: 30 Minutes

Ingredients

For the Blueberry Maple Syrup

  • 1 cup maple syrup
  • 1-1/2 cups fresh blueberries, divided
  • 1 tablespoon fresh lemon juice, from one lemon

For the Blueberry Buttermilk Pancakes

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2-1/4 cups buttermilk
  • 4 tablespoons melted butter
  • 1 cup fresh blueberries
  • Vegetable oil, for cooking

Instructions

For the Blueberry Maple Syrup

  1. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for ten minutes. Let the syrup cool to lukewarm, then stir in the remaining 1/2 cup fresh blueberries.

For the Blueberry Buttermilk Pancakes

  1. Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
  2. Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
  3. Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.)
  4. Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and place 6-8 blueberries on each pancake. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. 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.

Reviews & Comments

  • 5 stars

    I made these this morning. They are easiest, best pancakes I have ever made. I should have been more organized and started the syrup before I did, but it was what really topped this off. I made the pancakes with blueberries, with chocolate chips and plain…all of it outstanding. The syrup would be great on ice cream too. Thank you. I did add 1 heaping tsp of vanilla bean paste to the batter for effect and maybe a little extra flavor.

    - Karen T on August 31, 2014 Reply
  • 5 stars

    The best pancakes I have made in a while!

    - Lori on August 24, 2014 Reply
  • 5 stars

    I made these for breakfast a few days ago; they were nothing short of fantastic!

    - Jim Vrioni on August 24, 2014 Reply
  • Made these pancakes for brunch this morning and they were AMAZING! The syrup added so much delicious blueberry flavor…a big improvement on my regular blueberry pancakes. Thank you!

    - Kira on August 23, 2014 Reply
  • Love all your recipes and can’t wait to try these pancakes! Question….do you have a favorite nonstick skillet/ griddle? I am in need of a new one, but am confused by all the options. Your opinion would be appreciated. Thank you.

    - Janet lester on August 21, 2014 Reply
    • Hi Janet, I know that Anolon makes a good stovetop griddle, as well as All-Clad and Calphalon. Hope that helps and so glad you’re enjoying the recipes :)

      - Jenn on August 26, 2014 Reply
  • 5 stars

    These were super delicious! We tried mixing in diced strawberries my 5 yr old insisted! The blueberry maple syrup was a perfect accompaniment not too sweet and with a hint of maple. I did have to adjust the heat to get them just right even still a great recipe.

    Thanks

    - Keisha on August 21, 2014 Reply

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