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Happy Friday and cheers to the long weekend! Can I tempt you with a towering stack of blueberry buttermilk pancakes topped with blueberry syrup? I thought so… Golden and fluffy buttermilk pancakes with juicy bursts of blueberries are one of the best ways I know of to ease into a carefree weekend morning.

Blueberry Buttermilk Pancakes

These pancakes are everything a good buttermilk pancake should be – light, tender, with a subtle tang from the buttermilk. Freshly zested lemon and a splash of vanilla enhance the berry flavor, and a quick stovetop blueberry syrup makes this breakfast truly shine.

Blueberry Buttermilk Pancakes

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Blueberry Buttermilk Pancakes

  • Yield: 16 pancakes

Ingredients

Syrup

  • 1 1/2 cups fresh blueberries
  • 3 Tbsp dark amber maple syrup
  • 3 Tbsp sugar

Pancakes

  • 2 cups flour
  • 3 Tbsp sugar
  • 2 tsp baking powder*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 2 tsp fresh lemon zest
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter, melted and slightly cooled
  • 1 Tbsp unsalted butter, melted, for the pan
  • 1 1/4 cups fresh blueberries, rinsed and dried

Instructions

  1. For the blueberry syrup, combine blueberries, maple syrup, and sugar in a medium saucepan over medium heat. Bring to a boil while stirring constantly. Once mixture boils, reduce heat to low and simmer 5 minutes, until reduced and slightly thickened. Remove from heat and set aside while making pancakes.
  2. For the pancakes, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Whisk together buttermilk, egg, lemon zest, and vanilla in a medium bowl; add to flour mixture and gently whisk just until combined (batter should have lumps).
  3. Heat a large nonstick skillet over medium heat and brush with melted butter, carefully wiping out any excess with a paper towel. Use a 1/4 measuring cup to pour the batter into pan and sprinkle 1 tablespoon blueberries over each pancake. Cook for 2 to 2 1/2 minutes, until large bubbles appear on the tops and edges are set. Use a thin, wide spatula to flip pancakes and cook for another 1 1/2 to 2 minutes, until golden brown.
  4. Repeat with remaining batter, brushing pan with more butter as needed. Place cooked pancakes in a single layer on a baking sheet in a 175Β°F oven up to 30 minutes. Serve warm with blueberry syrup.

Notes

Baking powder: Use an aluminum-free baking powder to keep your pancakes from turning blue.


Nutrition

  • Calories: 140
  • Carbohydrates: 23

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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11 comments

  1. I haven’t made pancakes in ages! And these look terrific. I’d much rather have your blueberry maple syrup than plain ol’ syrup. What a treat!!! Enjoy your long weekend!!! xo

  2. LOVE LOVE LOVE blueberry pancakes! As high as you’ve stacked those pancakes, I could eat them all! And for some reason, I like to eat pancakes for dinner, too! Beautiful! Now I’m off to look at those mint chocolate popsicles…..how did I miss those?!

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