Blueberry Pancakes
This post may contain affiliate links. Read my full disclosure policy. 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!!” Table of Contents Quick RecipeBlueberry Pancake Ingredient NotesStep-by-Step Photos For Blueberry PancakesMore Blueberry Recipes You May LikeReviews Quick Recipe Blueberry Pancake Ingredient Notes Step-by-Step Photos For Blueberry Pancakes More Blueberry Recipes You May Like Reviews Ingredients For the Blueberry-Maple Syrup 1 cup maple syrup 1½ cups fresh blueberries, divided 1 tablespoon fresh lemon juice, from one lemon 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 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 Instructions 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. 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 don’t want to buy a whole carton of buttermilk for this recipe, see my instructions for how to make buttermilk using milk and lemon juice or vinegar. 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. 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 don’t want to buy a whole carton of buttermilk for this recipe, see my instructions for how to make buttermilk using milk and lemon juice or vinegar. 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 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 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. See more recipes: Breakfast & BrunchFreezer-FriendlyMake-AheadPancakes, Waffles & French ToastAmerican Breakfast & Brunch Freezer-Friendly Make-Ahead Pancakes, Waffles & French Toast American 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 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! 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