Buttermilk Pancakes with Homemade Blueberry Syrup is a weekend breakfast favorite around here. The pancakes are light, fluffy, and have that classic tang from the buttermilk, while the blueberry syrup is made from scratch with just a handful of ingredients—no need for anything fancy. It’s a sweet and simple way to make a family breakfast or brunch feel a little extra special. You can even make the syrup ahead and keep it in the fridge for quick breakfasts during the week!
Homemade pancakes are not hard to make. If you can mix up a boxed mix you can make buttermilk pancakes that taste better and are better for you.
Pancake are a perfect Sunday morning family breakfast.
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Buttermilk Pancake Ingredients
Buttermilk pancake ingredients are pretty basic. You probably have all of the ingredients on hand except for buttermilk.
Homemade pancakes are very easy to make. You simply whisk the wet and dry ingredients together in a bowl to make the batter.
Then cook them over a medium high heat until golden brown on both sides.
- cultured buttermilk
- whole milk
- a egg
- melted butter
- vegetable oil
- all purpose flour
- a little sugar
- baking soda
Scroll down below to the printable recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.
Instructions to make fluffy buttermilk pancakes
Step 1: First, make the blueberry pancake syrup if you are making it to serve with the pancakes. It will need some time to cool down as you make the pancakes.
If not making the blueberry syrup skip this part.
Step 2: Whisk the buttermilk, whole milk, egg, melted butter and oil together in a medium sized bowl.
Step 3: Add the dry ingredients to the bowl with the wet ingredients.
Whisk the wet and dry ingredients together until just moistened but combined well. There will be some small lumps visible in the batter.
Step 4: Heat a skillet on medium and with a paper towel lightly grease with vegetable oil.
Step 5: Scoop ¼ cup of pancake batter into the center of the hot skillet.
Cook each pancake until bubbles form and begin to burst on the first side.
Flip the pancake over and cook until bottom is a golden brown and the center is cooked through.
Step 6: Stack the pancakes on a serving platter or baking pan as they cook. Keep warm in a warm oven until ready to serve.
Step 7: Serve with warm homemade blueberry syrup or your favorite pancake syrup.
Try these Sourdough Pancakes or Fluffy Banana Pancakes or next. The kids will love them!
Recipe FAQ's
There is a reason buttermilk pancakes tastes so much better. Buttermilk plays an important roll in making the fluffiest, tastiest pancakes. It adds a subtle tangy flavor but it also reacts with the baking soda and helps the pancakes to rise and makes them tender.
Buttermilk pancakes have a slightly tangy flavor. They do not taste sour.
Recipe Expert Tips
- Buttermilk: Can you substitute milk for buttermilk? Not really. Yes, you can use whole milk to make pancakes but the pancakes will be flatter and not have that buttermilk tangy flavor everyone loves in buttermilk pancakes.
- Perfect sized pancakes: Using a ¼ inch measuring cup is the easiest way to cook uniform sized pancake. This recipe will make 10 medium pancakes when using a ¼ cup measuring cup.
Blueberry Pancake Syrup
We love fresh blueberries in my family and I love to find ways to use them when they are in season.
Homemade blueberry syrup is easy to make and tastes so much better than store bought.
Eating homemade buttermilk pancakes with homemade blueberry syrup will make your taste buds dance.
More blueberry recipes you'll love
- No-Bake Blueberry Cheesecake Pie
- Blueberry Lemonade Ice Pops
- Blueberry Cheesecake Ice Cream
- Blueberry Cheesecake Bars
More breakfast or brunch recipes you'll love!
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Buttermilk Pancakes with Homemade Blueberry Syrup
Ingredients
Blueberry Syrup Ingredients
- 1 ½ cups fresh Blueberries (divided)
- ¾ cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Buttermilk Pancake Ingredients
- ¾ cup buttermilk
- ½ cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vegetable oil
- 1 ¼ cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
To Make the Blueberry Syrup
- Place 1 cup of blueberries, sugar and cornstarch is a small sauce pan. Cook on low until sugar is dissolved.
- Turn heat to medium and slowly bring to a boil, stirring occasionally.
- Cook for 15-20 minutes, until thickened and blueberries have cooked down a bit.
- Add remaining ½ cup of blueberries and cook for another 5 minutes.
- Remove from heat. Allow to cool to room temperature. Pour syrup into a spouted cup before serving.
- Makes 1 ½ cups.
To Make the Buttermilk Pancakes
- Whisk together the buttermilk, milk, egg, melted butter and oil in a bowl.
- Mix the flour, sugar, baking powder and baking soda in a separate bowl. Whisk the dry ingredients together.
- Dump the dry ingredients into the bowl with the wet ingredients and whisk together until just moistened.
- Heat a skillet on medium and with a paper towel lightly grease with vegetable oil.
- Scoop ¼ cup of pancake batter into a circle in center of the hot skillet.
- Cook each pancake until bubbles form and begin to burst on the top side. Flip the pancake over and cook until bottom is a golden brown and the center is cooked through.
- Stack pancakes on a serving platter or baking pan as they cook. Keep warm in a warm oven until ready to serve.
- Serve with warm homemade blueberry syrup
Recipe Expert Tips
- Buttermilk: Can you substitute milk for buttermilk? Not really. Yes, you can use whole milk to make pancakes but the pancakes will be flatter, not as fluffy and not have that buttermilk tangy flavor everyone loves in buttermilk pancakes.
- Blueberry Sauce: Serve warm over freshly made pancakes or even waffles.
- Leftover Syrup: Store leftover syrup in an airtight container in the refrigerator and use within one week.
- Freeze leftover pancakes: Pancakes freeze very well. Put a serving size amount into a small freezer bag and freeze. Heat in the microwave for a quick breakfast on busy mornings.
- Perfect sized pancakes: Using a ¼ inch measuring cup is the easiest way to cook uniform sized pancake. This recipe will make 10 medium pancakes when using a ¼ cup measuring cup.
Nutrition
More blueberry recipes
Karly
This is the best kind of breakfast! Thanks for linking up with What's Cookin' Wednesday!