Blueberry Pancakes
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Rise and shine! These tall, fluffy, blueberry pancakes topped with blueberry-maple syrup are a berry good way to start the day.
You can add blueberries to any pancake recipe to make decent blueberry pancakes, but if you want to make truly exceptional blueberry pancakes, look no further! Light and fluffy on the inside and crispy on the outside, these pancakes are topped with a homemade blueberry-maple syrup that takes them over the top. The syrup is made by gently boiling fresh blueberries with maple syrup and lemon juice—it only takes just 10 minutes and really drives the blueberry flavor home (the syrup is also delicious drizzled over homemade waffles or vanilla ice cream!).
“Made these for breakfast today. They were the fluffiest lightest pancakes I have ever made in the past 40+ years. New favorite!!”
Blueberry Pancake Ingredient Notes
- Maple Syrup: Used in the blueberry-maple syrup to create a rich, sweet base that enhances the natural flavor of the blueberries.
- Fresh Blueberries: Divided between the syrup and the pancakes, they add a burst of fruity sweetness and vibrant color to each bite.
- Lemon Juice: Provides bright acidity to the syrup, balancing the sweetness and elevating the blueberries’ flavor.
- All-Purpose Flour: Forms the structure of the pancakes. Measure using the spoon-and-level method to ensure accuracy.
- Sugar: Sweetens the pancake batter, balancing the tang from the buttermilk and enhancing the overall flavor.
- Baking Powder And Baking Soda: These leavening agents react with the buttermilk to create pancakes with a light, airy rise and tender crumb.
- Eggs: Bind the ingredients together and add richness to the batter.
- Buttermilk: Provides moisture and a subtle tang, and its natural acidity activates the leavening agents to create a light texture. 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 to make buttermilk).
- Melted Butter: Adds a layer of richness and depth to the batter.
- Vegetable Oil: Used for cooking the pancakes, ensuring a perfectly golden-brown exterior without sticking.
- Jump to the printable recipe for precise measurements
Step-by-Step Photos For Blueberry Pancakes
Step 1: Make the Blueberry-Maple Syrup
Combine the maple syrup, lemon juice, and 1 cup of the blueberries in a small saucepan and bring to a boil.
Gently simmer for about 10 minutes. Let cool to lukewarm, then stir in the remaining ½ cup blueberries.
Step 2: Make the Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, beat the eggs and then whisk in the buttermilk and melted butter.
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 and top each pancake with blueberries.
When the first side is golden brown (feel free to use a spatula to lift the edge of the pancake and peek underneath), flip the pancakes and cook for about 30 seconds more. Wipe the griddle clean with a paper towel between batches and repeat with the remaining batter.
To keep the finished pancakes warm, stack them on a plate, cover with foil, and place in a 200°F oven until ready to serve. If you’re hosting a brunch or just want to pair the pancakes with some savory options, scrambled eggs, and egg bites are both easy and delish.
The pancakes can be frozen for up to 3 months and reheated in a 375°F/190°C-oven for about 8 to 10 minutes, or until hot. Enjoy!
More Blueberry Recipes You May Like
Blueberry Pancakes
Ingredients
For the Blueberry-Maple Syrup
- 1 cup maple syrup
- 1½ cups fresh blueberries, divided
- 1 tablespoon fresh lemon juice, from 1 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 butter, melted and cooled slightly
- 1 cup fresh blueberries
- 2 tablespoons vegetable oil, for cooking
Instructions
For the Blueberry Maple Syrup
- Combine the maple syrup, 1 cup (140 g) of the blueberries, and lemon juice in a small saucepan. 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 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 (80 ml) 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.
Notes
Nutrition Information
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.
Comments
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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!
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.
Is it wrong that I always make a half-batch of pancakes and a double-batch of syrup?! 8-).
These are phenomenal!
🙂