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
Buttermilk Pancakes with Blueberry Maple Syrup
The best darn buttermilk pancakes from scratch!
- 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
41 Comments on “Buttermilk Pancakes with Blueberry Maple Syrup”
Everyone at my house loved this! Such an amazing day starter!
Beautiful! These look and sound delicious!
The next time I make pancakes, I’m trying this recipe and this syrup – they both look so good and that syrup sounds delicious. Thanks so much for sharing, Liz!
Those pancakes look incredibly fluffy.
these pancakes looks great. Except oatmeal, pancakes are Tiffany’s favorite breakfast treat.
I’m saving the recipes and make a couple when we get back home.
Thanks for sharing Lizzy
I’m always looking for a new pancake recipe. This one looks perfect.
Oh, how we love pancakes for breakfast! Now that we are home from our trip, summer vacation (meaning leisurely mornings filled with pancakes and waffles) is in full swing. Buttermilk is my favorite, and I can see this blueberry syrup being a pretty popular item too! Thanks for kicking us off!
Beautiful pancakes Lizzy. Bisquick will be looking for that recipe! Love the blueberry maple syrup too.
These look AMAZING!
Will have to try them over the weekend
You made me laugh with thte part about people in your husband’s office reading the blog and telling him
Pancakes are one of my son and husband’s favorite breakfasts. I’m going to have to try this one out for them!
Happy 4th of July Weekend! My all time favorite pancake ever…
These pancakes look wonderful. I want to try that blueberry maple syrup! Yummy 🙂 Happy 4th!
This does sound like a fantastic pancake recipe! And the blueberry maple syrup sounds yummy! I am going to try this recipe next time I make pancakes!
Yum! I wish my kids will like pancakes again. They had pancake stage that they love to eat almost every weekend, and then moved to waffle, and now bagel with smoked salmon. Every single weekend. I really miss pancakes, especially after seeing these pictures! It’s about time for me to choose! 😉
OOHHHH done… these look like the best pancakes ever! I just finished the buttermilk I had in the fridge!!!! It’s going back on my grocery list for next week, together with blueberries (I guess the frozen ones for me as it is not the right season here)! I’ll let you know how I go! YUM!!!
These look so delicious and that blueberry maple must make them A+. Now I’m craving pancakes for dinner….never a good sign. 🙂
Oh, your doggie is so cute…he thinks he’s getting some! I will have to give this pancake recipe a try…Always searching for the perfect pancake!
I love pancakes, especially w/fruity toppings. Love this…pinning to make one lazy Sunday later in July!! Have a happy July 4th, Liz!!
Liz, you are a girl from my “block”!
I will be over in the morning for these puppies!