Blueberry Pancakes with Blueberry Syrup

Homemade Blueberry Pancakes with Blueberry Syrup make a delightful breakfast! This recipe makes the best sweet, light and fluffy pancakes around.

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 92kcal

In a large bowl, measure out the flour, baking powder, baking soda and salt. Whisk until incorporated.
In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.
Set aside the batter, and let it rest for 5-10 minutes.
While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.
Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
Sprinkle a few blueberries evenly over the surface of the formed pancakes on the griddle. (We do this now so that they don’t burst in the batter before they make it to the skillet.)
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

In a small saucepan, combine the blueberries and maple syrup.
Bring the ingredients to a boil.
When the blueberries have softened and burst, turn off the heat.
Pour the syrup into a food processor or a blender, and blend until smooth.
Make a stack of pancakes, and serve with butter, blueberry syrup and extra blueberries.

This recipe makes 24 (1.5-tablespoon) pancakes. If you make larger pancakes, you will have less, and if you make smaller, you will have more.