Blueberry Pancakes with Warm Buttermilk Syrup

These blueberry pancakes are nothing like you’ve made before! The pancakes alone have the perfect amount of sweetness and blueberry flavor. Drench with warm buttermilk syrup for a restaurant-style breakfast that you’ll want to make over and over. 

Nothing beats a stack of warm pancakes on a Saturday morning. I have so many childhood memories of my dad buttering up a griddle and making us pancakes. He has always been so good at making pancakes, waffles, french toast, and pretty much every breakfast food he’s every tried making. Breakfasts with my family were some of my favorite moments with them growing up. When I made these Blueberry Pancakes with Warm Buttermilk Syrup, it took me right back to gathering around the kitchen island and watching dad cook up breakfast. And I love creating memories like those with my own kids.

What I’m about to tell you is a cold, hard fact: These pancakes are THE BEST pancakes I have ever had. EVER. I  was so pleasantly surprised when this batter came together and tasted like this! Top with more blueberries and drench in warm buttermilk syrup and you’ve got yourself what I’m pretty sure they’re having for breakfast in heaven. I cannot wait to make these pancakes again!

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Blueberry Pancakes with Warm Buttermilk Syrup

These blueberry pancakes are nothing like you've made before! The pancakes alone have the perfect amount of sweetness and blueberry flavor. Drench with warm buttermilk syrup for a restaurant-style breakfast that you'll want to make over and over.

Ingredients

• 2 c. flour
• 2 Tbsp sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 c. milk
• 1 c. sour cream
• 1/4 c. butter melted
• 1 tsp. vanilla
• 1 1/2 c. fresh blueberries

For the Syrup:

• 1/2 c. butter
• 1 c. sugar
• 1/2 c. buttermilk
• 1 tsp. Karo syrup
• 1 tsp. baking soda
• 1 tsp. vanilla

Instructions

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together eggs, milk, sour cream, melted butter, and vanilla; add to flour mixture. Fold in 1 c. blueberries.
• Heat a griddle over medium-high heat. Pour 1/4 c. batter on to heated griddle; flip after 1 minute, or when bubbles begin to pop. Continue to cook for another minute, or until golden brown.
• Prepare syrup by bringing butter, sugar, buttermilk, and Karo syrup to a boil in a large pot. Remove from the heat and stir.
• Add baking soda and vanilla. The mixture will fizz to twice the size. Stir occasionally and serve warm over prepared pancakes.

Kitchen tools and gadgets needed for this recipe:

I hope you love this pancake recipe! This recipe would also be great with raspberries and other berry favorites. Yum! I’m dying to make the Churro Pancakes.

National Pancake Day means lots and lots of pancake recipes! I hope you enjoy this list of recipes.

Chocolate Covered Strawberry Dutch Baby Pancakes // Tried and Tasty

Lemon Blueberry Greek Yogurt Pancakes // The Recipe Rebel

Buttermilk Pancakes // One Sweet Appetite

Apple Cinnamon Pancakes // Dessert Now Dinner Later

Pumpkin Chocolate Chip Pancakes // Sugar & Soul

Samoa Pancakes // Life Made Sweeter

Pumpkin Swirled Pancake Muffins // A Kitchen Addiction

Churro Pancakes // The Love Nerds

Brownie Batter Pancakes // Like Mother Like Daughter

Blueberry Pancakes with Warm Buttermilk Syrup // Cupcake Diaries

Pumpkin Cheesecake Pancakes // Lemon Tree Dwelling

Orange Poppy Seed Pancakes // Garnish & Glaze

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Alli

Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.

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