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Buttermilk Pancakes with Homemade Blueberry Syrup via

Buttermilk Pancakes with Homemade Blueberry Syrup

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8 Pancakes 1x
  • Category: Pancake Syrup
  • Method: Skillet
  • Cuisine: American


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

  1. Place 1 cup of blueberries, sugar and cornstarch is a small sauce pan. Cook on low until sugar is dissolved.
  2. Turn heat to medium and slowly bring to a boil, stirring occasionally.
  3. Cook for 15-20 minutes, until thickened and blueberries have cooked down a bit.
  4. Add remaining 1/2 cup of blueberries and cook for another 5 minutes.
  5. Remove from heat. Allow to cool to room temperature. Pour syrup into a spouted cup before serving.
  6. Serve warm over freshly made pancakes or even waffles.
  7. Store leftover syrup in an airtight container in the refrigerator and use within one week.
  8. Makes 1 1/2 cups.

To Make the Buttermilk Pancakes

  1. Whisk together all the wet ingredients in a bowl.
  2. Add dry ingredients whisking just until moistened.
  3. Heat a skillet on medium and with a paper towel lightly grease with vegetable oil.
  4. Ladle 1/4 cup of pancake batter into a circle in the hot skillet.
  5. Cook each pancake until bubbles form and begin to burst on the first side.
  6. Flip pancake over and cook until bottom is a golden brown and the center is cooked through.
  7. Stack pancakes on a serving platter or baking pan as they cook. Keep warm in a warm oven until ready to serve.
  8. Serve with warm homemade blueberry syrup


  • Serving Size: 2 Pancakes
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