Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

Here you have my favorite buttermilk pancakes studded with juicy fresh blueberries and topped with a gorgeous deep 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! Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.

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. 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. 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. 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. Is it wrong that I always make a half-batch of pancakes and a double-batch of syrup, I’ve made these pancakes over a dozen times (without the syrup) They are so good! Thank you thank you thank you! 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! 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.