Here you have buttermilk pancakes studded with juicy fresh blueberries and topped with a gorgeous deep purple blueberry syrup. They’re like an explosion of intense blueberry flavor. Don’t be tempted to skip the syrup; it only takes a few minutes to make and is definitely the best part!
- maple syrup : 1 cup (For the Blueberry Maple Syrup)
- fresh blueberries : 1.5 cup (divided, For the Blueberry Maple Syrup)
- fresh lemon juice : 1 Tbsp (from one lemon, For the Blueberry Maple Syrup)
- all-purpose flour : 2 cup (spooned into measuring cup and leveled-off)
- sugar : 2 Tbsp
- baking powder : 1 Tbsp
- baking soda : 0.5 tsp
- salt : 1 tsp
- large egg : 2 piece
- buttermilk : 2.25 cup
- melted butter : 4 Tbsp
- fresh blueberries : 1 cup (+ Vegetable oil, for cooking)
Stages of cooking
Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.
Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.
Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk together the eggs, buttermilk and melted butter.
Add the wet ingredients to the dry.
And whisk until just combined. The batter will be thick and lumpy.
Spoon the batter onto a nonstick pan or griddle and top with blueberries.
When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.
Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!