Blueberry Buttermilk Pancakes with Fresh Blueberry Syrup
Blueberry pancakes mean so much to me. My grandmother, Lillie, made blueberry pancakes every single time we visited her. I can even remember the moment I got to make blueberry pancakes for her, as an adult.
Fresh blueberries burst with each bit of sweet and tender pancakes. There’s a bit of tanginess from the buttermilk and the lemon. It’s a timeless combination that creates so much nostalgia for me. The fresh blueberry syrup can be made with fresh or frozen blueberries, just like the pancakes.
Pancakes are simple, but I wouldn’t be true to who I am and my cooking heritage if I didn’t share this recipe with y’all. Just promise to do me a favor when you make them. Please take a photo and tag me. It’ll be like we’re reminiscing over one of the most amazing women I had the privilege to know, together.
Blueberry Buttermilk Pancakes w/ Fresh Blueberry Syrup
Ingredients
- 1/2 cup sugar
- 1-1/2 cups fresh blueberries, divided
- Juice & zest of 1 lemon
- 2 cups all-purpose flour, plus 1 tablespoon
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 2 large eggs
- 2-1/4 cups buttermilk
- 1/2 teaspoon lemon extract (or vanilla extract)
- 4 tablespoons melted butter
- 1 cup fresh blueberries
- Butter, for cooking
Instructions
- For the syrup, combine half of the blueberries and remaining ingredients in a small saucepot and heat over medium heat. Stir until sugar has dissolved, then reduce heat to low heat. Allow mixture to cook until liquid has reduced to half and blueberries begin to burst.
- Once the syrup is thick enough to coat the back of a spoon, remove from heat and allow it to cool for 5-10 minutes. Stir in remaining blueberries.
- Toss blueberries and 1 tablespoon of flour in a small bowl until blueberries are fully coated. Set aside.
- Combine 2 cups of flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl and mix well.
- Beat in eggs and melted butter into measured buttermilk (I actually do this in the measuring cup I measured the buttermilk in). Pour the buttermilk mixture into the dry ingredients and whisk until all the dry ingredients are moistened. Add extract. Be sure not to over-mix the mix.
- Using a rubber spatula or wooden spoon, gently stir in flour-covered blueberries.
- Heat a griddle or nonstick pan over medium heat and coat it with butter. Using a 1/4-1/3 measuring cup (or a ladle), spoon batter onto a griddle or pan. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown, keeping in mind that the second side will cook quicker than the first.
- Serve immediately with the blueberry maple syrup.
- Enjoy!
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