Buttermilk Pancakes with Blueberry Syrup Recipe

Name: Buttermilk Pancakes with Blueberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for griddle; 3 large eggs; 2 1/4 cups well-shaken buttermilk; 2 1/4 cups all-purpose flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1 teaspoon ground cardamom; 1 teaspoon pure vanilla extract; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; Vegetable oil, for griddle; Blueberry Syrup, recipe follows; 1 1/2 cups real New York State maple syrup; 1 cup blueberries

Servings: persons

3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows
1 1/2 cups real New York State maple syrup
1 cup blueberries

1
Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave.
2
Remove and cool.
3
Heat the griddle over medium heat.
4
Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together.
5
Stir until you have a lumpy batter, but don't over mix.
6
Carefully wipe the griddle down with vegetable oil using a paper towel.
7
Add a very small pat of butter to the griddle and swirl to melt.
8
Once the butter is foamy, add the pancake batter using a 1/4-cup ladle.
9
Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes.
10
Cook the next side for about 2 minutes more.
11
Wipe the griddle clean and re-oil and butter between each batch.
12
Repeat for the remaining batter.
13
Serve immediately with Blueberry Syrup.
14
Add the syrup and blueberries to a small saucepan over medium heat.
15
Simmer for 10 minutes, until slightly thickened.
16
Smash a few of the berries with a wooden spoon against the sides of the pan.
17
Serve over buttermilk pancakes.

1649

kcal

Calories

120

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for griddle, 3 large eggs, 2 1/4 cups well-shaken buttermilk, 2 1/4 cups all-purpose flour, and more.

Yes, Buttermilk Pancakes with Blueberry 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.

Buttermilk Pancakes with Blueberry Syrup

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