Blueberry Pancakes With Blueberry Maple Syrup

Rise and shine! These fluffy blueberry pancakes are the ultimate way to start the day.

You can add blueberries to any pancake recipe to make decent blueberry pancakes, but if you want to make exceptional blueberry pancakes, try these tall, fluffy, blueberry-stuffed pancakes topped with homemade blueberry-maple syrup. The syrup is made by gently boiling fresh blueberries with maple syrup and lemon juice – it only takes 10 minutes to make and really drives the blueberry flavor home (it’s also delicious drizzled over waffles or vanilla ice cream). The pancake batter calls for buttermilk, which adds a lovely tang. If you don’t have any on hand, or don’t want to purchase a whole carton, it’s easy to make your own using milk and lemon juice (click here to see how to make buttermilk).

What You’ll Need To make Blueberry Pancakes with Blueberry-Maple Syrup

Step-by-Step Instructions

Step 1: Make the Blueberry-Maple Syrup

Combine the maple syrup, lemon juice and 1 cup of the blueberries in a small saucepan. Bring to a boil. Gently boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining 1/2 cup of the blueberries.

Step 2: Make the Pancakes

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk to combine.

In another bowl, beat the eggs.

Add the buttermilk and melted butter.

Whisk to combine.

Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.

Using a 1/3 cup measure, drop the batter onto an oiled nonstick pan or griddle. Top each pancake with blueberries.

When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!