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 batter 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 (see how here).
What You’ll Need To make Blueberry Pancakes with Blueberry-Maple Syrup
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.
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
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.
- 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.
I’m planning to make these pancakes for the first time for Easter. Just wondering how you would recommend keeping the pancakes both warm and crispy if you’re not serving them immediately. I usually make pancakes in batches and have to keep them warm before serving.
Hi Astrid, You can put these in your oven on the warm setting. If you want them to remain a bit crispy, you could set them on an oven rack over a baking sheet. Just don’t keep them in there for too long or they may dry out. Hope you enjoy!
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
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.
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.
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. 🙂
Made these this morning and I they were sooo good. Actually cut recipe by 1/2 because just my husband and I and that worked perfectly. The only other thing I did was to add a tbsp or so of butter to the syrup … just had to do it!
This is the last stop on the blueberry pancake search. These were perfect and the blueberry syrup was so delicious. ❤️
Terrific, easy recipe for breakfast or a nice change for dinner. The blueberry syrup puts the pin in. Serve with good bacon and you have a perfect meal.
The syrup is awesome. How long will it keep in the refrigerator? I live alone so if it won’t keep a week, I’ll scale down.
Hi Mary, It should definitely keep for a week.
Try it on ice cream,I am.
Love that idea!
Seeing as it is blueberry season and we have had hot, hot and more hot weather, I decided to serve Jenn’s blueberry pancakes for….DINNER!! They were absolutely delicious. Jenn is correct…make the syrup it really adds to the flavour of these pancakes. I did make some Canadian Bacon to have as a side …but my family raved about these pancakes. I will definitely make them again …but for Brunch next time.
These are amazingly delicious!!! I just served them with butter & maple syrup but will definitely make the blueberry syrup next time!!
Another keeper!!! Thanks Jenn!
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!
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.
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.
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.
This is totally different to the wonderful recipe! I just wish people would,, yes the tiny odd ingredient, but this is just a totally different one! Try your own blog
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!
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! ❤️
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?
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.
Possible your pan was not hot enough
I’m pretty sure you did something wrong, Jenn works hard to perfect her recipes. Pan not hot enough, wrong measurements etc. I scratch my head in wonder when people like you write such a negative review rather than something kinder such as “my pancakes didn’t cook enough, any ideas on what might have happened?”. We still get that your dish failed, but you’re not personally attacking Jenn. Please consider this in the future.
SUPER DUPER YUMMY pancakes!! Loved the syrup too ! Made for an extra sweet pancake. Kids loved em!! Thanks for another amazing recipe , Jen!