Blueberry Buttermilk Pancakes with Blueberry Syrup

Delicious and rich pancakes with a gorgeous homemade syrup that is surprisingly easy to make!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 pancakes


For the Blueberry Maple Syrup

  • 1 cup Maple syrup
  • 1 - 1/2 cups fresh blueberries
  • 1 tbsp lemon juice

For the Blueberry Buttermilk Pancakes

  • 2 cups all purpose flour, spooned into measuring cup and leveled
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (kosher)
  • 2 large eggs
  • 2-1/4 cups buttermilk
  • 4 tbsp melted butter
  • 1 cup fresh blueberries
  • Vegetable oil, for cooking the pancakes in


For the Blueberry Maple Syrup

  1. You start by making the blueberry syrup, as this needs time to cool. Combine the maple syrup and a cup of the fresh blueberries into a pot. Add the lemon juice and bring to a boil over high heat. Reduce the heat to medium and let boil for about ten minutes. Stir occasionally. Set aside after boiling and let cool. Before serving stir in the remaining half cup of blueberries.  

For the Blueberry Buttermilk Pancakes

  1. Combine the dry ingredients in a bowl and mix well. 

  2. Beat the eggs in a medium bowl. Whisk in the buttermilk and add the melted butter. 

  3. Pour the buttermilk mixture in with the dry ingredients and mixed until combined. No need to beat this into submission, it's supposed to be thick and a little lumpy. 

  4. Heat a non-stick pan over medium heat. Coat completely in vegetable oil. Drop a dollop of batter (about a 1/4 cup worth) into a pan and then drop on some blueberries. Cook until the first side is golden brown. Flip, be careful not to splash batter everywhere. Then cook the other side, this happens quite quickly, so keep your eye on them. When done cooking, serve with the lukewarm syrup. And enjoy!