Buttermilk Pancakes with Blueberry Maple Syrup
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!
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.
- 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.
- 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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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:
- Sourdough Pancakes from Tastes of Lizzy T
- Dutch Baby Pancakes
- Classic Buttermilk Pancakes
- Fresh Corn Pancakes
- Blueberry Cream Cheese Muffins
- More Easy Breakfast Recipes
- 2 eggs
- 1 teaspoon salt
- 2 tablespoons of sugar
- 2 cups buttermilk
- 1 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 2 cups sifted flour
- 6 tablespoons butter, melted
- 1 cup maple syrup
- 1 cup blueberries
- Beat eggs slightly and add salt and sugar. Whisk in buttermilk. Add dry ingredients, then stir in butter.
- 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.
- Flip and cook until the bottom is golden brown. Serve with blueberry maple syrup or your favorite topping.
To make syrup:
- Mix together blueberries and maple syrup in a small saucepan. Bring to a boil, then reduce to simmer.
- Cook for 10-15 minutes, until slightly reduced. May strain out solids if desired.
Pancake recipe adapted from Winners.
Serving Size:2 pancakes
Amount Per Serving: Calories: 481Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 942mgCarbohydrates: 80gFiber: 2gSugar: 43gProtein: 9g