Buttermilk Pancakes

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

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
• one 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.

Recipe FAQ's

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

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• Pumpkin Spice Pancakes
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• Strawberry Banana Buttermilk Ice Pop Recipe
• Homemade Buttermilk Ranch Dressing

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Buttermilk Pancakes with Homemade Blueberry Syrup

Arlene Mobley - Flour On My Face

Fluffy homemade Buttermilk Pancakes drizzled with homemade Blueberry Syrup is a delicious breakfast or brunch recipe you can make any time. Homemade pancakes with homemade syrup only take about 30 minutes to make.

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 10 Pancakes

Calories 201 kcal

Ingredients  

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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

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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

Serving: 2PancakesCalories: 201kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 226mgPotassium: 82mgFiber: 1gSugar: 22gVitamin A: 158IUVitamin C: 2mgCalcium: 88mgIron: 1mg

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