Blueberry Buttermilk Pancakes With Maple Butter Syr

Name: Blueberry Buttermilk Pancakes With Maple Butter Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup buttermilk; 5 tablespoons butter, melted; ⅔ cup whole wheat flour; ⅔ cup all-purpose flour; ½ teaspoon salt; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup blueberries; ⅔ cup maple syrup; ⅓ cup unsalted butter

Servings: persons

1
Separate the eggs; put the yolks in one mixing bowl and the whites in another.
2
Beat egg whites until they form soft peaks.
3
To the yolks, add buttermilk, and melted butter and beat together.
4
In a separate bowl combine flour, salt, baking powder and baking soda.
5
Pour dry ingredients into the liquid mixture until moistened.
6
Add egg whites.
7
Heat an electric griddle or frying pan to medium high heat.
8
Spray with non-stick spray.
9
Use a 1/4 Cup measuring cup to add batter to pan.
10
Once you see bubbles appear on the surface sprinkle blueberries on top, then flip to cook other side for approximately 2 minutes.
11
Only flip them once!
12
Combine maple syrup and butter in a small saucepan.
13
Serve over pancakes.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 1 cup buttermilk, 5 tablespoons butter, melted, ⅔ cup whole wheat flour, and more.

Yes, Blueberry Buttermilk Pancakes With Maple Butter Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Buttermilk Pancakes With Maple Butter Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions