The Best Buttermilk Pancakes with Blueberry Maple Syrup: This is the quintessential pancake recipe replete with real buttermilk. With regular or blueberry maple syrup, you’ll never go back to the box pancake mix!

You can also mix some fresh blueberries into the pancake batter to make Blueberry Buttermilk Pancakes!

Two blueberry pancakes on a small white plate with a pat of butter and blueberry garnish.

Why You Must Make

  • This recipe is from our local Junior League cookbook, Winners (affiliate link). It was brought to my attention when someone on the Internet was told that this recipe was the quintessential pancake recipe. I typed it up on the website for the gal who made the inquiry and kept it in the back of my mind for years.
  • They’re made with pantry ingredients plus blueberries and the batter takes just minutes to make.
  • Adding a blueberry maple syrup is a gourmet addition making for a special breakfast.
  • For an extra boost of deliciousness, mix some fresh blueberries into the batter and make a classic blueberry pancake recipe.

I decided to update the photos for this recipe after seeing on TV, maybe on America’s Test Kitchen, that leaving your batter a little lumpy makes for thicker pancakes. Huh? I had to give it a try.

Pancake ingredients on a metal sheetpan with labels.

Ingredient Notes

  • Kitchen Staples – Salt, Sugar, Baking Soda, Flour (sifted), Butter (melted)
  • Eggs – Large eggs; Have at room temperature for easier incorporation.
  • Buttermilk – The acidic nature of buttermilk helps to loosen the gluten strands in the flour, making more tender pancakes.
  • Baking Powder – Unlike baking soda (also used in these pancakes), baking powder usually expires before you use it all. Check the expiration date on the can. You can also test your baking soda by putting a spoonful in a cup of very hot water. If it’s still active, it will bubble vigorously. If it doesn’t, purchase a new can before starting this recipe.
  • Maple Syrup – Use real maple syrup, not artificially flavored brands like Log Cabin. There will be a noticeable difference in taste if you don’t.
  • Fresh Blueberries – Make sure your blueberries are plump, firm, without blemishes, with a silvery frost across their surfaces.
Lambeau, the yellow lab, checking out the garnish for the buttermilk pancakes
Photo of our dog, Lambeau, circa 2011, when this recipe was first shared.

How to Make

Expert Tips

  • This recipe uses both baking powder and baking soda. Baking powder often expires while sitting in your pantry as it’s not used as often as baking soda and has a shorter life span. Check the expiration date before starting this recipe.
  • Have your eggs at room temperature to make for easier incorporation. 
  • Let your batter rest for 10-15 minutes before using it.
  • The batter should be slightly lumpy. Over-mixing can minimize their ability to rise and make for less tender pancakes.
  • Cook over medium heat.
  • Flip when the bubbles on the surface of the pancakes start to burst, the edges are set, and the undersides are browning.

Then one Sunday morning, the hubby had a moment of panic. NO BISQUICK! He has his weekend routine:  oatmeal on Saturday, and French toast, eggs, pancakes, or waffles (with bacon) on Sunday.

He had his heart set on pancakes. Well, being the best darn wife in the world (he doesn’t read my blog, but his office does, so he’ll hear my proclamation. Haha.) He’ll never know that making these is a breeze. Shhh, don’t tell.

Two blueberry pancakes on a small white plate with a pat of butter and blueberry garnish.

Frequently Asked Questions

What Makes Buttermilk Pancakes Better?

The acid in the buttermilk activates the baking soda helping make taller, fluffier pancakes. The acid also breaks down the gluten strands creating tender pancakes, plus giving the pancakes a subtle tang.

What Can You Use if You Don’t Have Buttermilk?

You could also add sour cream or yogurt, but a simple buttermilk substitution is very easy to make. Use 1 cup of milk minus 1 tablespoon and add a tablespoon of either lemon juice or vinegar and stir to combine. Let it rest a few minutes until it starts to curdle and thicken, then give it another stir and measure out to use in your recipe.

Does Buttermilk Pancake Batter Need to Rest?

It’s recommended but not necessary that the batter rests before using it. The resting time allows the batter to hydrate plus gives the gluten time to rest and relax making better quality pancakes.

Is It OK for Pancake Batter to Be Lumpy?

Yes, in fact, you want your pancake batter to be slightly lumpy. Do not over-whisk or beat your batter or your pancakes won’t be as tender. There should not be large clumps of visible flour, but small lumps are desirable.

How Hot Should Your Pan Be When Cooking Pancakes?

The preferred temperature for your pan or griddle is 350°. If you flick a drop of water on the surface of the heated pan, it should skip across the surface.

Can You Freeze Leftover Pancakes?

Yes, just separate them with layers of wax paper or plastic wrap and wrap them so they’re airtight. They’ll keep for about 2 months. Reheat in a 250° oven until warm.

You May Also Like:

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Overhead view of buttermilk pancakes with blueberries on a white plate.

Buttermilk Pancakes with Blueberry Maple Syrup

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 12

The best darn buttermilk pancakes from scratch!


For pancakes:

  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons of sugar
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons baking powder
  • 2 cups sifted flour
  • 6 tablespoons butter, melted

For syrup:

  • 1 cup maple syrup
  • 1 cup blueberries


  1. Beat eggs slightly and add salt and sugar. Whisk in buttermilk. Add dry ingredients, then stir in butter.
  2. Heat lightly greased pan or griddle to medium-high. Pour out the batter (4-inch diameter is recommended), and cook till bubbles appear on the surface and start to break.
  3. Flip and cook until the bottom is golden brown. Serve with blueberry maple syrup or your favorite topping.

To make syrup:

  1. Mix together blueberries and maple syrup in a small saucepan. Bring to a boil, then reduce to simmer.
  2. Cook for 10-15 minutes, until slightly reduced. May strain out solids if desired.


Pancake recipe adapted from Winners.

Make sure your baking powder is still active. Unlike baking soda, baking powder usually expires before you use it all.

Nutrition Information:



Serving Size:

2 pancakes

Amount Per Serving: Calories: 481Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 942mgCarbohydrates: 80gFiber: 2gSugar: 43gProtein: 9g


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