There’s nothing quite like the aroma of fluffy, golden pancakes sizzling on the griddle, especially when they’re studded with bursts of juicy blueberries. These Homemade Fresh Blueberry Pancakes are a breakfast dream come true, combining tender, melt-in-your-mouth texture with the natural sweetness of fresh berries. Drizzle them with a vibrant blueberry syrup, and you’ve got a stack that’s as beautiful as it is delicious.
Ready in just 20 minutes, this recipe is perfect for lazy mornings or impromptu brunches. Each bite offers a delightful contrast of crispy edges, pillowy centers, and the bright tang of blueberries. Whether you’re treating yourself or sharing with loved ones, these pancakes are a celebration of simple, wholesome flavors that will leave everyone smiling.
Ingredients for Homemade Fresh Blueberry Pancakes with Blueberry Syrup
- Pancakes:
- ▢ 2 cups all-purpose flour (or substitute with whole wheat flour for a healthier option)
- ▢ 4 Tablespoons sugar (adjust to taste or use honey as a natural alternative)
- ▢ 4 teaspoons baking powder (ensure it’s fresh for fluffy pancakes)
- ▢ 1 teaspoon salt
- ▢ 2 cups milk (dairy or plant-based like almond or oat milk)
- ▢ 4 Tablespoons butter, melted (or use coconut oil for a dairy-free option)
- ▢ 2 large eggs (or flax eggs for a vegan version)
- ▢ Nonstick cooking spray (or butter for greasing)
- ▢ 2 cups fresh blueberries (frozen can be used if fresh aren’t available)
- Syrup:
- ▢ 1 cup water
- ▢ 1 cup sugar (or substitute with coconut sugar for a less refined option)
- ▢ 1 cup fresh blueberries
- ▢ ½ cup maple syrup (use pure maple syrup for the best flavor)
Step-by-Step Instructions
- Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a griddle or large skillet over medium heat (approximately 350°F or 175°C).
- Lightly spray the surface with nonstick cooking spray or grease with butter.
- Using a ½ cup measuring cup, spoon the batter onto the griddle and gently spread it into a circle.
- Sprinkle a few fresh blueberries onto each pancake while the first side cooks.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown.
- Make the Blueberry Syrup:
- In a saucepan over medium heat, combine the water, sugar, fresh blueberries, and maple syrup.
- Whisk continuously and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the syrup thickens slightly.
- Serve:
- Stack the pancakes on a plate and drizzle generously with the warm blueberry syrup. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the homemade blueberry syrup is a star on its own, you can elevate your pancakes with additional toppings. Try a dollop of whipped cream or a drizzle of honey for extra sweetness. For a tangy twist, add a spoonful of Greek yogurt or a sprinkle of lemon zest. If you’re feeling indulgent, a handful of chopped nuts or dark chocolate chips can add a delightful crunch.
Serve It Right: Presentation and Pairings
Stack your pancakes high and drizzle generously with the blueberry syrup for a picture-perfect breakfast. Pair them with a side of crispy bacon or scrambled eggs for a hearty meal. For a lighter option, serve with a fresh fruit salad or a glass of orange juice. Don’t forget a steaming cup of coffee or tea to complete the experience!
Make It Ahead: Storage and Reheating Tips
If you have leftovers, store pancakes in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or warm them in a skillet over low heat for a few minutes. The blueberry syrup can be stored in a jar in the fridge for up to a week—just reheat gently on the stove or in the microwave before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out blueberries for raspberries, strawberries, or even chopped bananas. For a healthier twist, use whole wheat flour or oat flour instead of all-purpose. If you’re dairy-free, substitute the milk with almond milk and the butter with coconut oil. The possibilities are endless!
Quick Tips for Fluffy Pancakes Every Time
For the fluffiest pancakes, avoid overmixing the batter—lumps are okay! Let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Use a 1/2 cup measuring cup for consistent pancake sizes, and flip them when bubbles form on the surface. Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Homemade Fresh Blueberry Pancakes with Blueberry Syrup
Ingredients
Pancakes
- 2 cups all-purpose flour
- 4 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 4 Tablespoons butter, melted
- 2 large eggs
- non stick cooking spray
- 2 cups fresh blueberries
Syrup
- 1 cup water
- 1 cup sugar
- 1 cup fresh blueberries
- 1/2 cup maple syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined
- Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
- Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
- Cook pancakes for a few minutes on each side, or until golden brown.
- In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.