Fluffy Buttermilk Pancakes with Blueberry Syrup
Inspired by nostalgic Sunday mornings and the classic American breakfast tradition, these buttermilk pancakes are a homage to comfort food at its finest. Fluffy, warm, and tender, they feature a distinct tang from the buttermilk, perfectly balanced by the sweet yet tart blueberry syrup that whispers of sun-drenched summer mornings.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Non-stick skillet or griddle (12-inch)
- Small Saucepan
- Whisk
- Spatula (heat-resistant)
- 1/4 cup measuring cup or ladle
Ingredients
Pancake Batter
- 1 cup all-purpose flour 125g, preferably organic
- 1 tbsp granulated sugar 12g
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt fine sea salt
- 1 cup buttermilk 240ml, at room temperature
- 1 large egg lightly beaten
- 2 tbsp unsalted butter 28g, melted and cooled
Blueberry Syrup
- 1 cup blueberries 150g, fresh or frozen
- ¼ cup granulated sugar 50g
- ¼ cup water 60ml
- 1 tsp lemon juice 5ml, freshly squeezed
For Cooking
- 1-2 tsp butter or neutral oil for greasing the skillet
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.1 cup buttermilk, 1 large egg, 2 tbsp unsalted butter
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined — a few small lumps are fine. Do not over-mix or the pancakes will be tough.
- Preheat a non-stick skillet or griddle over medium heat (around 375°F / 190°C). Lightly grease with butter or a small amount of neutral oil. Using a 1/4-cup measure, pour batter onto the hot surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook until the underside is golden brown, about 1–2 minutes more. Repeat with remaining batter, greasing the pan lightly between batches if needed.1-2 tsp butter or neutral oil
- To make the blueberry syrup, combine blueberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 10 minutes.1 cup blueberries, 1/4 cup granulated sugar, 1/4 cup water, 1 tsp lemon juice
- Serve the pancakes warm, stacked on plates, generously drizzled with the blueberry syrup. Top with a small pat of butter and extra fresh blueberries if desired.
Notes
Storage: Stack cooled pancakes with parchment between each one and refrigerate in an airtight container for up to 3 days. Reheat in a dry skillet over medium-low heat for 1 minute per side.
Freezer-friendly: Freeze pancakes in a single layer on a baking sheet, then transfer to a zip-top bag. Keeps for up to 2 months. Reheat straight from frozen in a toaster on a medium setting.
Blueberry syrup storage: Keeps in a sealed jar in the fridge for up to 1 week. Rewarm for 20 seconds in the microwave or gently in a small saucepan.
Substitution: No buttermilk? Add 1 tablespoon white vinegar or lemon juice to 1 cup whole milk, stir, and let sit 5 minutes until slightly curdled. Use as a 1:1 substitute.
Pro tip: Mix the batter only until the flour just disappears — lumps are fine. The leavening reaction starts immediately, so get the batter onto the hot surface quickly for maximum rise.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 48gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 71mgSodium: 480mgPotassium: 164mgFiber: 2gSugar: 22gVitamin A: 393IUVitamin C: 4mgCalcium: 144mgIron: 2mg
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