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!
Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.
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.
Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk together the eggs, buttermilk and melted butter.
Add the wet ingredients to the dry.
And whisk until just combined. The batter will be thick and lumpy.
Spoon the batter onto a nonstick pan or griddle and top 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!
Blueberry Buttermilk Pancakes
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
- 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
- Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
- Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
- 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.)
- 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
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My family and I are big fans of Blueberry Pancakes. I always like to make this recipe on Saturday morning and when extended family is in to visit.
When I most recently made this recipe, I decided to use frozen blueberries since the price was a bit high for the fresh type and the pancakes still remained the same. I also decided to switch the buttermilk out with an equal amount of Kefir and I loved how fluffy the pancakes came out; it was like the recipe hadn’t change. I love how versatile this recipe can be whether it’s the original or slight changes are made.
If for sure a winner if you are a Blueberry Pancake fan!
Hi Jenn, I love your banana pancakes and make them pretty much every weekend for my family, but I must admit that this one here is not my favorite pancake recipe. I didn’t even use the full 2 1/4 cups of buttermilk and yet the batter is too thin, which makes it hard to deal with in general. The pancakes are tasty, though. Mind you, my frozen blueberries might have added a little more liquid, but even before they start to thaw, I find the batter quite liquidy. Now, on to my excellent review of your banana pancakes! 🙂
How long can you keep the pancake mix in the fridge
Hi Michael, Unfortunately, I don’t recommend refrigerating the batter — it will lose its leavening powder and you’ll have flat pancakes. Sorry!
Okay, I have to update this to tell you that I tried them again and they were SO DELICIOUS! Now I may actually love them more than the banana pancakes (which I adore!) I don’t know why they didn’t hit the spot for me the first time I made them, but today I halved the recipe (adding just a little extra flour, as the batter was quite thin), and they were just wonderful, even with straight-up maple syrup . I had to post to tell you how much I loved them. 🙂 Thanks.
Well, I made these for dinner tonight with Jenn’s “man candy” spicy maple bacon, and I have to say I wouldn’t do it the same way again. Delicious pancakes, really, and the syrup was also very nice, but together I found them too decadent. Just a little too much going on for my taste, especially with the special bacon. Next time I’ll do regular pancakes with Jenn’s special syrup, or the blueberry pancakes with plain maple syrup instead, and just regular bacon.
I made these at a group breakfast and got rave reviews as “these are the best and lightest pancakes I’ve ever had.” This recipe is as good as my dad’s, and he was the buttermilk pancake king!
I followed the recipe except I weighed out 240 grams of flour. I get more consistent results with recipes that have amounts written in grams. I guess we have different ways of measuring because these were pale and very “wet” in texture even after cooking forever. I don’t know what happened, but I have a fluffy pancake recipe from Allrecipes, and in the future I will just add blueberries to that recipe base. Too bad, because until now I never tried a recipe from this site that wasn’t amazing.
Hi Tish, Sorry to hear that you had a problem with the pancakes! I just added the metric conversions for these in case you want to try them again. is there any chance you may have measured something incorrectly?
I made a gluten-free 2% milk coconut oil version of this recipe and it was utterly delicious.
And super easy!
I made a gluten-free 2% milk version of this recipe and it was utterly delicious. And super easy!
Snowy AM… awesome with these buttermilk blueberry pancakes, strong coffee, maple sausage, and over easy eggs!
I am 64 y.o. & am pancake impaired! But I was successful making the blueberry buttermilk pancakes with the blueberry maple syrup. Yum! Perfect just as written. And they plated so pretty too. Made Thanksgiving morning for out of town family. Thanks!
Any adjustments for high altitude…6500′?
Hi Kevin, I would imagine some adjustments are needed, but I haven’t baked/cooked at high altitude, so I’ve included some tips that may be helpful.
These were great!
These pancakes are amazing, and such a treat. I had always used pancake mix, but this recipe made me realize how easy and worth it it is to make them from scratch. The blueberry maple syrup is such a nice touch, and takes them to a new level. I tried to half the recipe once, and the syrup got way too thick, so didn’t boil it for as long the next time–keep a close eye on it!
Have been using this recipe for a few years. Quick and easy for a home meal. Also serve as a brunch for guests to rave reviews. Always have to make more. I’ve tried many other recipes but this is my favorite. Highly recommend. Thx Jenn.
Could I substitute something like Log Cabin instead of pure maple syrup? And, once made, can the syrup be kept frozen?
Thanks!
Hi Carol, I think it’s definitely better with maple syrup, but you could substitute something like Log Cabin. And if made with maple syrup, it can be frozen, but I’m not sure if that’s the case with Log Cabin– you may just want to check with the manufacturer.
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!
Absolutely horrific
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!❤️
I am wondering will these pancake recipes work with whole wheat flour?
Hi Deirdre, I would start with half whole wheat and half regular and see how they turn out.
Yes. I used 2 cups of white whole wheat flour and i made a little change- i used 1/4 cup of pumpkin, 2 cups of lowfat buttermilk with 2 tbsp of flax meal 1 tbsp of cinnamon and 2 tsp of vanilla and 1 tbsp of chia seeds and i substitute sugar with honey. my kiddos love the pancake.
Is it okay to make the batter and syrup ahead of time?
Hi Toria, It’s fine to make the syrup ahead but not the batter. Enjoy!
Wow! These are far and away the best pancakes I have ever made! The syrup is amazing.
This is my new go to recipe for blueberry pancakes. My 5 year old who only eats simple pancakes absolutely loved them.
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.
The best pancakes I have made in a while!
I made these for breakfast a few days ago; they were nothing short of fantastic!
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!
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.
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 🙂
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