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Pancakes Recipe with Blueberry Syrup

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Pancakes with Blueberry Syrup

Pancakes with Blueberry Syrup

Stephanie Gallagher
Pancake Recipes for All Occasions | How to Make Pancakes from Scratch

This pancakes recipe is light and fluffy, thanks to the addition of buttermilk to the batter. A sweet homemade blueberry syrup tops off these pancakes, making them a favorite with kids. Once you see how easy it is to make this pancake recipe from scratch, you will want to make these pancakes again and again.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • For Pancakes:
  • 1-1/2 cups all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1-1/2 cups buttermilk
  • 1 large egg
  • 3 Tbsp. butter, melted, plus more for griddle
  • Blueberry Syrup:
  • 1 cup fresh or frozen blueberries
  • 1/4 cup orange juice
  • 2 Tbsp. sugar
  • 1 Tbsp. cornstarch


  1. Preheat an electric skillet (compare prices) to 350 degrees F. or heat a griddle or heavy skillet over medium-high heat.

  2. In a large bowl, whisk together flour, sugar, baking powder and baking soda.

  3. In a small bowl, whisk together buttermilk, egg and melted butter. Whisk wet ingredients into dry, but don't overmix.

  4. Melt 1 teaspoon of butter on the griddle or skillet. Pour about 1/3 cup of the pancake batter for each pancake onto the skillet.

  5. Cook until bubbles form on the surface of the pancakes. Flip, and cook pancakes until golden brown on the other side.

  6. Make the blueberry syrup: Place blueberries, orange juice, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently. Continue cooking until the mixture becomes thick and syrupy, about 5 minutes. Remove from heat, and drizzle the blueberry syrup over the warm pancakes.
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