Blueberry Buttermilk Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until mostly combined — a few small lumps are okay. Avoid overmixing to keep pancakes tender.

Add blueberries

Gently fold in the fresh blueberries, taking care not to break them. Let the batter rest for 5 minutes while you preheat the griddle or skillet.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat (about 375°F/190°C). Lightly butter or oil the surface. For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, 2 to 3 minutes. Flip and cook until golden brown on the second side, about 1 to 2 minutes more. Keep cooked pancakes warm in a low oven (200°F/95°C) on a baking sheet while you finish the rest.

Toast walnuts

Place chopped walnuts in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Remove and cool slightly.

Whip butter

In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until light and fluffy, about 1 to 2 minutes. Add the maple syrup and fine salt and continue to beat until fully incorporated and creamy, another 30 to 60 seconds.

Fold walnuts

Fold the toasted, cooled walnuts into the whipped maple butter by hand so they remain slightly chunky. Transfer to a small serving bowl and refrigerate briefly if you want it slightly firmer.

Cook bacon while pancakes rest: Lay bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp, 8 to 12 minutes depending on thickness. Alternatively bake bacon at 400°F (200°C) on a rimmed sheet for 12–18 minutes. Drain on paper towels.

Warm Steen's cane syrup in a small saucepan over low heat or microwave briefly until just warm. Do not boil.

To serve: Stack 3 pancakes per plate. Top each stack with a generous dollop (about 1 to 2 tablespoons) of whipped maple-walnut butter so it softens and melts into the pancakes. Arrange 2 slices of bacon alongside. Drizzle Steen's cane syrup over the pancakes (or serve on the side). Garnish with a few extra fresh blueberries if desired.

Leftovers/storage: Refrigerate any leftover whipped butter in an airtight container for up to 5 days. Store cooked pancakes in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or oven.