Blueberry Buttermilk Pancakes with Blueberry Syrup


I love pancakes but I have never really liked anything inside my pancakes. Especially not blueberries. So as you can imagine I was very pleasantly surprised when I decided to give it a go because they were so absolutely fluffy and delicious! The baking powder helped with the airing and the buttermilk just makes every dish so rich and beautiful.


Blueberry Maple Syrup
1 cup maple syrup
1-1/2 cups fresh blueberries, divided
1 tablespoon fresh lemon juice, from one lemon
Blueberry Buttermilk Pancakes
2 cups all-purpose flour, spooned into measuring cup and levelled off
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
4 tablespoons melted butter
1 cup fresh blueberries
Vegetable oil, for cooking

This makes quite a big batch. Just half the ingredients if making for only a few people. Also blueberries can be added according to your taste this is just a suggestion.


Blueberry Maple Syrup
Combine the half the blueberries, maple syrup and lemon juice in a saucepan and bring to boil. Reduce the heat and boil for ten minutes. Once syrup has cooled add the remaining blueberries.
Blueberry Buttermilk Pancakes
Combine the dry ingredients in a bowl. Beat the eggs in a separate bowl whisking in the buttermilk and melted butter. Mix the buttermilk mixture and dry ingredients together until moist. The mixture will be a little lumpy. Be careful not to overmix. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.) I added some milk to this recipe as I didn’t have enough buttermilk. If you find that your mixture is too dry add a little bit of milk. You don’t want the mixture to be runny so don’t add too much.

Heat some butter or vegetable oil in a pan. Scoop some mixture onto the pan using a spoon and cook until golden brown. Serve immediately with the blueberry maple syrup.


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