Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

Tested & Perfected Recipes

These fluffy buttermilk pancakes are jam-packed with fresh blueberries and topped with homemade blueberry syrup. Yum!

Blueberry Maple Syrup

Here you have my favorite buttermilk pancakes packed with fresh blueberries and topped with a gorgeous 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!

What you’ll need to make Blueberry Buttermilk Pancakes


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

What You’ll need to make blueberry maple syrup


How to make Buttermilk Pancakes with Blueberry Maple Syrup

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!


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Blueberry Buttermilk Pancakes

These fluffy buttermilk pancakes are jam-packed with fresh blueberries and topped with homemade blueberry syrup. Yum!

Servings: Makes 16 medium pancakes
Total Time: 30 Minutes


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


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.
  5. 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.

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Reviews & Comments

  • 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!

    • — Kelly on May 15, 2021
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    • 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.

      • — Kelly on May 15, 2021
      • Reply
  • 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.

    • — Carol F on May 9, 2021
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  • 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.

    • — Steven on May 1, 2021
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  • 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!!

    • — Fatima on January 29, 2021
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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.

    • — Sol on January 28, 2021
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  • Really delicious pancakes, and the blueberry syrup is the best part. These have become a breakfast-for-dinner favorite in our house.

    • — Linda G on January 28, 2021
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  • These pancakes are absolutely scrumptious! Light and fluffy. I have tried many pancake recipes and, so far, this is the best. Thanks!!

    • — Patrice Delary on November 21, 2020
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  • The pancakes and syrup are fabulous!
    Thank you

    • — Lisa on October 28, 2020
    • Reply
  • 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!

    • — Kimberley on September 6, 2020
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  • 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!

    • — Jen Humphrey on September 5, 2020
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  • I’ve never been disappointed with your recipes, Jenn! Another big hit! Followed the recipe exactly, and they were perfect. Woohoo!!

    • — pmm on August 2, 2020
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  • 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!

    • — Janet on July 19, 2020
    • Reply
    • 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!

      • — Jenn on July 20, 2020
      • Reply
  • My most favorite pancakes in the whole world!!!! Thank you! They freeze and reheat well too!

    • — CHERYL SKORNIK on June 14, 2020
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  • 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.

    • — Karol Traviss on June 3, 2020
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  • The family loved these! People were fighting over the last two. Definitely didnt have issues with the batter being runny or taking forever to cook as has been mentioned by others. Would say this made more like 10 pancakes for us rather than 16, likely just because our medium pancakes are bigger than Jenn’s.

    • — Leah on May 24, 2020
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  • Hi Jen! Does this recipe work if I want to make normal buttermilk pancakes without the blueberries in them?

    • — Sarah on May 12, 2020
    • Reply
    • Sure, Sarah, that should work. Hope you enjoy!

      • — Jenn on May 12, 2020
      • Reply
  • I want to make these blueberry pancakes for mother’s day– but cannot find buttermilk in the grocery stores. Is there a substitute I can use?

    • — Debbie on May 9, 2020
    • Reply
    • I may be weighing in too late to help but you can make your own buttermilk if you have milk and either lemon juice or white vinegar. See how here.

      • — Jenn on May 10, 2020
      • Reply
  • Anyone who said these pancakes didn’t turn out well simply must have made a measuring error!! They are amazing.

    I made these with Oatly brand oatmilk, mixed with some lemon juice to make vegan buttermilk. Followed everything else exactly, and the batter was super thick. Lots of bubbles thanks to all that baking soda!

    These pancakes were a yummy treat on this chilly Baltimore morning. 😍

    Jenn, my family LOVES all your recipes. We have a family cookbook with dishes we’ve tried and loved. It’s 95% full of your recipes. Thank you always!

    • — Dani on May 9, 2020
    • Reply
    • So glad you enjoyed them! ❤️

      • — Jenn on May 10, 2020
      • Reply
  • Jen,

    These were great. I only had one cup of buttermilk, but they still came out very well. I am a big fan of your recipies and have your book. Can you recommend a brand of vegetable oil, please?

    • — Margarita F Staudt on April 26, 2020
    • Reply
    • So glad you enjoyed these! I used Wesson brand vegetable oil. 🙂

      • — Jenn on April 27, 2020
      • Reply
  • Very good and very easy. I added a bit more sugar because my family has a sweet tooth. Super flavorful and quick. I would definitely recommend!

    • — Danielle on April 18, 2020
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  • Hi Jenn, can I substitute the butter milk with yoghurt instead?

    • — Angeline Neo on April 10, 2020
    • Reply
    • Sure, but you may need to thin it out with a little milk. Hope you enjoy!

      • — Jenn on April 10, 2020
      • Reply
  • this recipe is bommmbbbb!!!! the best pancake recipe i’ve came across. thick, fluffy, but NOT dense and heavy. sweet enough and soooo good I’m keeping this recipe forever!

    • — Maxine on March 27, 2020
    • Reply
  • Followed the recipe completely, batch was perfect, pancakes – very bad! They never cooked inside, no matter how long I kept cooking them, they were always raw and in general the taste was not nice.
    There are many more delicious recipes out there.

    • — Egita on January 29, 2020
    • Reply
  • SUPER DUPER YUMMY pancakes!! Loved the syrup too ! Made for an extra sweet pancake. Kids loved em!! Thanks for another amazing recipe , Jen!

    • — Laura on December 19, 2019
    • Reply

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