Blueberry Pancakes with Blueberry-Maple Syrup

Tested & Perfected Recipes

These fluffy blueberry pancakes have crispy edges, and the the homemade blueberry-maple syrup takes them over the top.

You can add blueberries to any pancake batter to make decent blueberry pancakes, but if you want to make exceptional blueberry pancakes, try these fluffy pancakes topped with homemade blueberry-maple syrup. Don’t be tempted to skip the syrup; it only takes 10 minutes to make and is definitely the best part!

What You’ll Need To make Blueberry Pancakes with Blueberry-Maple Syrup

ingredients for blueberry pancakes

Step-by-Step Instructions

Step 1: Make the Blueberry-Maple Syrup

Combine the maple syrup, lemon juice and 2/3 of the blueberries in a small saucepan.

blueberries in saucepanBring to a boil.

boiling blueberries and maple syrupGently boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

stirring fresh blueberries into cooled syrup

Step 2: Make the Pancakes

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

dry ingredients for blueberry pancakes in bowl

Whisk to combine.

whisked dry ingredients

In another bowl, beat the eggs.

beaten eggs

Add the buttermilk and melted butter.

adding buttermilk and butter

Whisk to combine.

whisked wet ingredients

Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.

blueberry pancake batter

Using a 1/3 cup measure, drop the batter onto an oiled nonstick pan or griddle.

pancakes in panTop each pancake with blueberries.

blueberry pancakes

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.

flipped blueberry pancakes

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

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Blueberry Pancakes with Blueberry-Maple Syrup

These fluffy blueberry pancakes have crispy edges, and the the homemade blueberry-maple syrup takes them over the top.

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 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
  • 2 tablespoons 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 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 1/2 cup blueberries.

For the Blueberry Buttermilk Pancakes

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter.
  3. 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.)
  4. Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about 1/3 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.
  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.

Nutrition Information

Powered by Edamam

  • 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.

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Reviews & Comments

  • Loved these! But trying to limited sugar so use a small amount of good preserves ( any one on hand works) with lots of blueberries, lemon juice and bit of cornstarch to thicken. Since the blueberry topping is basically all blueberries, you can skimp on amount in the pancakes. Great breakfast treat!

    • — Kristen Buchanan
    • Reply
  • What quality buttermilk in the recipe should be-full fat, reduced fat or slim-1% ? I believe, it strongly affects the quality of the batter-its thickness; and that of pancakes themselves. Thank you, Jenn.
    P.S. I have not the recipe yet, but read the reviews on “thin” dough complaints.

    • Hi Elaine, I use low-fat buttermilk here. Hope you enjoy the pancakes if you make them!

  • Hi, I’m from the UK and we came to love American pancakes when we lived in the US for a year. I substituted wholemeal self raising flour (that’s British flour which includes some baking powder) and reduced the baking powder to half a tablespoon, and the pancakes were still incredibly fluffy! I also tried honey instead of maple syrup but that made the syrup too sweet. Wonderful recipe! Thank you

  • I dont know what i did wrong but the batter was very runny but my kids and husband liked them..maybe i need to try it again..i followed the recipe exactly but as soon as i started adding the buttermilk i knew it was too much liquid..i usually do t have a problem with substitutes but obviously i did something wrong..a little disappointed

    • Sorry to hear you had a problem with these, Brooke! Is there any chance you may have made a measuring error?

  • I made these for Father’s day one time, and the requests for them DO NOT STOP! Everyone loves these pancakes thank you!!!!

  • I’ve made these Blueberry Pancakes many times and they are absolutely delicious as is, but I do add a teaspoon of vanilla because that’s just how I roll! It’s just me, so of course I can’t eat the entire batch (most of the time!) so I freeze the leftovers for later! I just lay them, (in a single layer) on a cookie sheet until frozen and then place in a freezer Ziploc bag and place back in freezer for a delicious meal or snack later!! Most of the time I just microwave the pancakes, but I have warmed in toaster as well. Thanks Jenn for this awesome recipe!

  • I’m looking to make pancakes using this recipe but I have a question. The recipe calls for 4 tablespoons of butter: is this regular spreadable butter (like becel) or the butter used in baking cookies and cakes? Thank you.

    • Hi Oyinda, I’d go with the stick butter that’s used in cookies and cakes. Hope you enjoy the pancakes!

  • I have been meaning to review these for forever. This is one of our favorite recipes of all time. We have made these probably a dozen times. They always turn out perfect. These really are the best blueberry pancakes. The syrup I feel like is a must. It adds so much, so don’t skip making it. Thank you for sharing this little gem with us 🙂

  • Made this syrup and pancakes today. Both were great. Even my picky husband liked them. Very impressive presentation.

    • — Kerry Bradford
    • Reply
  • Is it wrong that I always make a half-batch of pancakes and a double-batch of syrup?! 8-).

    These are phenomenal!

  • I’ve made these pancakes over a dozen times (without the syrup) They are so good! Thank you thank you thank you!

    • — Samantha Pipkorn
    • Reply
  • Delicious!!!!! I made these today for my family & we loved them!!! I made the pancakes & blueberry syrup exactly as written. The pancake batter was perfect & they cooked up perfectly fluffy!!! The syrup was scrumptious & paired perfectly!!!

  • My family and I thank you for your website. I’ve used a few of your recipes over and over again, and for the first time today made this recipe, and they’re the lightest, tastiest pancakes we’ve had. You’re our go-to for cooking and baking!

    • So happy you all are enjoying the recipes, Holly! 😊

  • Wow! I made these for my family and they loved them. I am not a pancake eater but I actually ate 2 of these and wanted more they are that good! Thanks for sharing this delicious recipe!

  • I am definitely a pancake lover, but also a very picky pancake eater. I have made these pancakes many, many times over the past year and they have turned out perfectly delicious each and every time! I do add a teaspoon of vanilla at times but they are delicious with or without it. I appreciate you sharing the recipe, Jennifer!

  • 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.

      • Could you make the pancakes and then keep them in the fridge until the next day?

        • Hi Jessica, Unfortunately, pancakes need to be cooked right away or they won’t rise. Sorry!

  • 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!

    • — Stephanie Schiltz
    • Reply
  • Any adjustments for high altitude…6500′?

    • — Kevin McPeters
    • Reply
    • 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!

      • I served them to my visiting son and his wife and that’s all they wanted for breakfast the entire time they were here. They are truly delicious.

        • — Rosalie Menegas on August 8, 2020
        • Reply
  • 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

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