blueberry buttermilk pancakes

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

Blueberry Buttermilk Pancakes



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


  • 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


  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. Add 3 tablespoons melted butter 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 175°F oven up to 30 minutes. Serve warm with blueberry syrup.


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


  • Calories: 140
  • Carbohydrates: 23

Keywords: Blueberry, Buttermilk, Pancakes

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  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… did I miss those?!

  3. I just made these (for a fun Sunday night dinner haha) and they were delicious. I have one question though and maybe I’m being dense. Does the 3tbs of melted and cooled butter go into the wet ingredients to whisk before pouring into the well of dry ingredients? That’s what I did and all went well but the method doesn’t specify.

    1. Thanks Veronica, glad you liked these! Yes, that’s correct – apparently I left that out of the description, so I will update the recipe now. 🙂