Blueberry Pancakes Recipe
Buttermilk pancakes filled with plump blueberries and dusted with powdered sugar. Served with whipped butter and blueberry syrup.
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Ingredients
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Pancake batter
Blueberry syrup
To finish & serve
Method
Pancake batter
Prep dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly combined.
Prep wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted cooled butter and vanilla extract until smooth.
Make batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and activate the leaveners.
Fold in blueberries: Gently fold in 1 cup fresh or frozen blueberries into the batter, taking care not to break berries and color the batter completely blue. If using frozen, do not thaw to avoid turning the batter purple.
Cooking pancakes
Cook pancakes: For each pancake, pour about 1/4 cup batter onto the hot griddle, spacing to allow spreading. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the other side is golden and the center springs back, about 1–2 minutes more. Adjust heat as needed to avoid burning — medium to medium-low is usually best.
Keep warm: Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Do not stack more than 2–3 high to avoid steaming them flat.
Blueberry syrup
Combine and simmer: In a small saucepan combine 1 cup blueberries, 1/4 cup water and 1/4 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally.
Mash and reduce: After 3–4 minutes the berries will soften and burst. Use a potato masher or fork to lightly mash some berries to release juices, then reduce heat to low and simmer 3–5 minutes until syrup slightly thickens. Stir in 1 teaspoon lemon juice and 1/4 teaspoon vanilla extract. Taste and adjust sugar or lemon if needed.
Strain (optional): For a smoother syrup, strain through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Return syrup to saucepan and keep warm. If you like pieces of fruit in the syrup, skip straining.
Whipped butter & finishing
Make whipped butter: In a small bowl or with a handheld mixer beat the 4 tablespoons softened unsalted butter with 1 tablespoon powdered sugar until light and slightly airy, about 1–2 minutes. Scrape into a small dish for serving.