Oh delicious, delicious pancakes. There’s just something so simple and inviting about the fluffy thin disks. They’re sweet yet savory, thanks to a hefty pouring of syrup and butter over top. You can make them into any size you want and stack them. And best of all you can customize them in all sorts of ways. I’m talking about chocolate chip, oatmeal, banana, pumpkin, pecan, hell you can even add bacon bits to them. All of which are delicious! But if I’m keeping it real, none of those can beat my absolute favorite, the blueberry pancake.
It’s something that I have fond memories of as a child. You see pancakes were rarely made for breakfast growing up. And most of the time when my mother made them they were plain and made the “cheating” way, out of Bisquick. Which, I don’t blame her, she was a busy woman. But on rare special occasions, she’d make a batch of homemade, and they were always blueberry pancakes.
And boy were they good.
But it wasn’t just the homemade pancake batter that made them special. The real secret to my mother’s blueberry pancakes was the blueberry syrup that she made along with it. Which is incredibly easy to make, and really makes the dish into something special. So if you’re ready to get down with some blueberry pancakes then let’s get to it!
Tips, Tricks & Suggestions
- When it comes to making the blueberry syrup you have two options, the easy way, and the hard way. The hard way is to place the syrup and blueberries in a pot and simmer them on low for about 10 minutes. The easy way, and the way my mother always did it is to simply place the two ingredients in a bowl and microwave it for a couple of minutes.
- Also when it comes to the syrup, make sure to use the real stuff, trust me you’ll taste the difference.
- While I love blueberries, you can easily swap them out for other types of berries. In fact, probably my second favorite type would be raspberry.
- To make the pancakes vegan simply sub out the buttermilk with almond milk and use 4 tablespoons of oil instead of eggs.
- Try out some of our other breakfast dishes like cinnamon rolls, quiche lorraine, and banana nut muffins.
Blueberry Pancakes Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 12 pancakes
Ingredients
For the pancakes:
2 Cups of all-purpose flour
2 Tablespoons of sugar
1 Teaspoon of baking soda
1 Teaspoon of baking powder
½ Teaspoon of salt
2 Cups of buttermilk
2 Large eggs, beaten
1 Teaspoon of vanilla extract
2 Cups of fresh blueberries
For the optional blueberry syrup:
1 Cup of maple syrup
½ Cup of fresh blueberries
Instructions
- Mix together the dry ingredients: Add the flour, sugar, baking soda, baking powder, and salt to a large bowl. Then use a whisk to incorporate them all together.
- Mix together the wet ingredients: Get out another bowl and mix together the buttermilk, eggs, and vanilla extract.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Then use a wooden spoon to mix the ingredients together. Make sure that you don’t over mix the batter, you want it to be a little lumpy.
Once the batter is made toss in the blueberries and gently fold them in.
Let the batter rise for 5 to 10 minutes before cooking them.
- Make the blueberry syrup: Add the blueberries and syrup to a microwaveable bowl, or gravy boat, and microwave them for 1 to 2 minutes, or until the blueberries have slightly burst.
- Cook the pancakes: Get out a skillet, grease it with either some oil, or butter, and place it over high heat. Then use a ½ Cup measurement to scoop out some of the batter. Pour the batter onto the hot skillet, and repeat until the skillet is filled up.
Let the pancakes cook for about 2 to 3 minutes. You will know that they are ready to flip when small bubbles start to form in the rim of the batter.
Then flip the pancakes and let them cook for an additional 2 to 3 minutes. Continue these steps until you have cooked up all of the pancake batter.
- Stack the blueberry pancakes on a plate and drizzle some of the blueberry syrup over the top. Enjoy!
Blueberry Pancakes Recipe
Ingredients
For the pancakes:
- 2 Cups of all-purpose flour
- 2 Tablespoons of sugar
- 1 Teaspoon of baking soda
- 1 Teaspoon of baking powder
- ½ Teaspoon of salt
- 2 Cups of buttermilk
- 2 Large eggs beaten
- 1 Teaspoon of vanilla extract
- 2 Cups of fresh blueberries
For the optional blueberry syrup:
- 1 Cup of maple syrup
- ½ Cup of fresh blueberries
Instructions
- Mix together the dry ingredients: Add the flour, sugar, baking soda, baking powder, and salt to a large bowl. Then use a whisk to incorporate them all together.
- Mix together the wet ingredients: Get out another bowl and mix together the buttermilk, eggs, and vanilla extract.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Then use a wooden spoon to mix the ingredients together. Make sure that you don’t over mix the batter, you want it to be a little lumpy. Once the batter is made toss in the blueberries and gently fold them in. Let the batter rise for 5 to 10 minutes before cooking them.
- Make the blueberry syrup: Add the blueberries and syrup to a microwaveable bowl, or gravy boat, and microwave them for 1 to 2 minutes, or until the blueberries have slightly burst.
- Cook the pancakes: Get out a skillet, grease it with either some oil, or butter, and place it over high heat. Then use a ½ Cup measurement to scoop out some of the batter. Pour the batter onto the hot skillet, and repeat until the skillet is filled up. Let the pancakes cook for about 2 to 3 minutes. You will know that they are ready to flip when small bubbles start to form in the rim of the batter. Then flip the pancakes and let them cook for an additional 2 to 3 minutes. Continue these steps until you have cooked up all of the pancake batter.
- Stack the blueberry pancakes on a plate and drizzle some of the blueberry syrup over the top. Enjoy!
Check out some of these other great pancake recipes from blogs that we love.
