Buttermilk Pancakes with Homemade Blueberry Syrup is one breakfast treat I love to make my family.
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.
Buttermilk pancake ingredients are pretty basic. You probably have all of the ingredients on hand except for buttermilk.
Scroll down below for the recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.
Homemade pancakes are easy to make. Just whisk the ingredients in a bowl and cook.
Step 1: Make the blueberry syrup if you are making it. It will need some time to cool down as you make the pancakes. The ingredients and instructions are in the recipe card below.
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 and whisk together until just moistened.
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 a circle in 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 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.
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.
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. You can also use this syrup as an ice cream topping.
More blueberry recipes you'll love
- No-Bake Blueberry Cheesecake Pie
- Blueberry Lemonade Ice Pops
- Blueberry Cheesecake Ice Cream
- Blueberry Cheesecake Bars
More Recipes you'll love!
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Buttermilk Pancakes with Homemade Blueberry Syrup
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 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
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.
- Add the dry ingredients to 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 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.
- 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
- 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.
More blueberry recipes