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Fluffy Blueberry Buttermilk Pancakes Recipe Easy Homemade with Maple Butter

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Tender, fluffy blueberry buttermilk pancakes topped with a creamy maple butter, perfect for quick and delicious weekend breakfasts or any cozy morning.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tablespoons (55g) unsalted butter, melted plus extra for cooking
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, washed and patted dry (use frozen in off-season, do not thaw)
  • Pure maple syrup, for serving
  • Maple butter ingredients:
  • ½ cup (115g) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • A pinch of salt

Instructions

  1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined. (5 minutes)
  2. In a separate bowl, whisk buttermilk with eggs, melted unsalted butter, and vanilla extract until smooth and slightly frothy. (3 minutes)
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; small lumps are okay. (2 minutes)
  4. Carefully fold in fresh blueberries to avoid breaking them and turning the batter blue. (1 minute)
  5. In a small bowl, beat softened unsalted butter with maple syrup and a pinch of salt until creamy and smooth. Set aside at room temperature. (5 minutes)
  6. Heat a non-stick skillet or griddle over medium heat and coat with a small pat of butter. Test heat by sprinkling a few drops of water; they should dance and evaporate quickly. (5 minutes)
  7. Using a ¼ cup measuring cup, pour batter onto skillet leaving space between pancakes. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. (15-20 minutes)
  8. Transfer cooked pancakes to a cooling rack over a baking sheet to keep warm and prevent sogginess (optional).
  9. Serve pancakes stacked with a generous dollop of maple butter and drizzle with warm maple syrup.

Notes

Do not overmix the batter; lumps are okay. Use room temperature eggs for better mixing. Preheat skillet to medium heat to avoid burning. Use fresh or frozen blueberries (do not thaw frozen). Make maple butter ahead to save time. Keep pancakes warm on a cooling rack to prevent sogginess. For extra fluffy pancakes, separate eggs and fold whipped whites in last.

Nutrition

Keywords: blueberry pancakes, buttermilk pancakes, maple butter, easy breakfast, fluffy pancakes, homemade pancakes, weekend brunch

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