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Fluffy Blueberry Buttermilk Pancakes with Maple Brown Butter Syrup

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These fluffy blueberry buttermilk pancakes are tender and juicy, topped with a rich and nutty maple brown butter syrup. Perfect for quick, homemade weekend brunches that impress.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (300 ml) cold buttermilk
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, melted + extra for cooking
  • 1 cup (150 g) fresh or frozen blueberries
  • For the Maple Brown Butter Syrup:
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (240 ml) pure maple syrup (Grade A dark amber)
  • Pinch of salt

Instructions

  1. Gather all your ingredients. If using frozen blueberries, rinse and pat dry to reduce extra moisture.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk cold buttermilk, egg, and melted butter until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; some lumps are okay.
  5. Fold in blueberries carefully to avoid crushing them.
  6. Warm your skillet over medium heat. Test with a drop of water; it should sizzle and evaporate immediately.
  7. Lightly butter the pan. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set (~2-3 minutes), then flip and cook another 2 minutes until golden brown.
  8. In a small saucepan, melt unsalted butter over medium heat. Swirl gently as butter foams and turns golden brown with a nutty aroma. Remove from heat and stir in maple syrup and a pinch of salt. Warm gently before serving.
  9. Stack pancakes, drizzle generously with maple brown butter syrup, and serve immediately.

Notes

Do not overmix the batter to keep pancakes fluffy; some lumps are good. Use cold buttermilk for tender crumb. Brown butter slowly and watch carefully to avoid burning. Keep cooked pancakes warm in a 200°F oven if syrup is not ready. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut yogurt and plant-based butter.

Nutrition

Keywords: blueberry pancakes, buttermilk pancakes, maple brown butter syrup, brunch recipe, easy pancakes, homemade syrup

Find it online: https://lirafood.com/fluffy-blueberry-buttermilk-pancakes-recipe-easy-homemade-with-maple-brown-butter-syrup/