These blueberry pancakes are soft and fluffy American-style pancakes studded with fresh blueberries and served with warm maple syrup. The recipe uses buttermilk and lemon juice to enhance the berry flavor while keeping the pancakes tender.
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Combine the maple syrup, 1 cup (140 g) of the blueberries, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining blueberries.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter.
Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.)
Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup (80 ml) of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or 300°F oven. Freeze stacked pancakes (separated by parchment) for up to 2 months.
Yes, but thaw and drain them first to prevent excess moisture from making the batter soggy. You can also toss frozen berries lightly in flour before folding them in to help them stay suspended.
Wait until bubbles form on the surface and the edges look dry and set before flipping. The bottom should be golden brown. Flip only once for the fluffiest result.
Mix dry ingredients the night before, but combine wet ingredients and fold them together just before cooking for the fluffiest pancakes. Batter can sit for 5-10 minutes before cooking.
The lemon juice brightens and enhances the blueberry flavor while adding slight acidity that reacts with the baking soda for extra lift.
This recipe yields approximately 12-16 pancakes depending on size, serving 4-6 people.
