Go Back Email Link
+ servings
A tall stack of homemade buttermilk pancakes covered in blueberry syrup on a plate.

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Brunch
Cuisine American
Servings 10 Pancakes
Calories 201 kcal


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
Follow Flour On My Face on Pinterest


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.


Serving: 2Pancakes | Calories: 201kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 226mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2