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Blueberry Buttermilk Pancakes with Blueberry Maple Syrup
These fluffy buttermilk pancakes are jam-packed with fresh blueberries and topped with homemade blueberry syrup. Yum!
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!
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.
- 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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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!!
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.
Really delicious pancakes, and the blueberry syrup is the best part. These have become a breakfast-for-dinner favorite in our house.
These pancakes are absolutely scrumptious! Light and fluffy. I have tried many pancake recipes and, so far, this is the best. Thanks!!
The pancakes and syrup are fabulous!
Thank you
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!
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!
I’ve never been disappointed with your recipes, Jenn! Another big hit! Followed the recipe exactly, and they were perfect. Woohoo!!
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!
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!
My most favorite pancakes in the whole world!!!! Thank you! They freeze and reheat well too!
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.
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.
Hi Jen! Does this recipe work if I want to make normal buttermilk pancakes without the blueberries in them?
Sure, Sarah, that should work. Hope you enjoy!
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?
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.
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!
So glad you enjoyed them! ❤️
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?
Thanks,
Margarita
So glad you enjoyed these! I used Wesson brand vegetable oil. 🙂
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!
Hi Jenn, can I substitute the butter milk with yoghurt instead?
Sure, but you may need to thin it out with a little milk. Hope you enjoy!
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!
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.
SUPER DUPER YUMMY pancakes!! Loved the syrup too ! Made for an extra sweet pancake. Kids loved em!! Thanks for another amazing recipe , Jen!