Buttermilk Pancakes and Homemade Blueberry Syrup
Buttermilk Pancakes with Homemade Blueberry Syrup is one breakfast treat I love to make my family.
We love fresh blueberries in my family. I love to bake with fresh blueberries but almost every time I’m planning to do some baking with blueberries I have to hide them. Or put a big warning sign on the container. The kids love to eat them straight out of the container. So when I plan on making a recipe using fresh blueberries I buy the amount I need for the recipe and an extra container for the kids to snack on.
Blueberries are so healthy and packed with so many health benefits that I really don’t mind when the kids get into my stash. I’m actually very happy that they do eat them.
Blueberries make such a great snack. They last longer than other berries, they are a great out of hand snack. Just rinse them off and they are good to go, no added sugar needed.
Blueberries are low in fat and only have 80 calories per cup. Did you know that the blue color of blueberries is why they are packed with those health benefits? The blue of blueberries contain anthocyanins, which is a phytonutrient. Anthocyanins have antioxidant and anti-inflammatory properties that can play an important role in helping to lessen the inflammatory process associated with chronic conditions like cardiovascular disease, cancer, and age-related cognitive decline.
Blueberries are also high in Vitamin C. Vitamin C promotes a healthy immune system. Blueberries also are a good source of manganese, which plays an important role in bone development. They’re also a good source of dietary fiber, which contributes to heart health, helping to keep cholesterol in check.
For more information on the health benefits of blueberries you can check out this blueberry nutrition infographic from the Highbush Blueberry Council.
I just know they taste good and are one of my favorite fruits to eat and the added health benefits are a bonus. One of my favorite ways to eat blueberries is as a pancake or waffle syrup. I also love them in muffins and fruit salads.
Buttermilk Pancakes with Homemade Blueberry Syrup
Homemade Blueberry syrup is so easy to make and is so much better homemade that once you make it you will never buy it again. 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.
Check out the Buttermilk Pancakes with Homemade Blueberry Syrup recipe below. It is a perfect Sunday morning family breakfast.
For more information on the benefits of adding blueberries to your diet check out the Highbush Blueberry Council.Print
Homemade Buttermilk Pancakes with Homemade Blueberry Syrup made with fresh blueberries is a wonderful breakfast recipe you can make any time.
Blueberry Syrup Ingredients
- 1 1/2 cups fresh Highbush Blueberries, divided
- 3/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Buttermilk Pancake Ingredients
- 1 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 cup buttermilk
- 1/2 cup whole milk
- 2 tablespoons unsalted butter , melted
- 1 large egg
- 1 tablespoon vegetable oil
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 1/2 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.
- Serve warm over freshly made pancakes or even waffles.
- Store leftover syrup in an airtight container in the refrigerator and use within one week.
- Makes 1 1/2 cups.
To Make the Buttermilk Pancakes
- Whisk together all the wet ingredients in a bowl.
- Add dry ingredients whisking just until moistened.
- Heat a skillet on medium and with a paper towel lightly grease with vegetable oil.
- Ladle 1/4 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 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
- Serving Size: 2 Pancakes
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