Blueberry Pancakes and Syrup
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Servings: 4
👨‍🍳 Author’s Note
Ahh yes… the magical union of fruit and sugar — it just does something to the soul, doesn’t it? There’s something about waking up, hearing the sizzle of a hot griddle, and knowing that pancakes are in your immediate future. And not just any pancakes — these are the kind of pancakes that make people stop mid-bite and say, “Whoa… what’s in these?”
Truth be told, this recipe’s been with me longer than some of my friends. It all started with an old Marlboro cookbook I snagged when I was about 16. (Yeah, yeah… I probably wasn’t supposed to be smoking at 16, but in my defense, it was a different era — and that cookbook had some bangers in it.) Sadly, the book met its tragic end in a house fire when I was 18, but by then, this recipe had already been locked away in my brain like a national treasure.
I’ve made these babies more times than I can count — seriously, I’m probably in the quadruple digits. From lazy weekend mornings to “I need comfort food immediately” nights, these pancakes have never let me down. Not once. No complaints, no leftovers.
I’ve dabbled with different versions — strawberries, raspberries, even blackberries once when I was feeling fancy. But for me, it always comes back to the classic: blueberry. It’s nostalgic, it’s simple, and it just makes sense. The sweetness of the berries, the warm, fluffy texture — it’s breakfast, but better.
So grab a pan, crank some music, and make these for someone you like. Or make them just for you — you deserve it.
Ingredients
-
Pancakes
-
1 Cup Flour
-
1 tablespoon granulated sugar
-
1 1/4 teaspon baking powder
-
1 teaspoon baking soda
-
ÂĽ teaspoon salt
-
2 eggs
-
1 cup sour cream (or half and half)
-
1/2 cup milk
-
1 cup whoe blueberries
-
Syrup
-
12 oz. blueberries
-
1 cup real maple syrup
Instructions
-
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
-
In a separate bowl, beat together eggs, sour cream (or half & half), and milk until smooth.
-
Add the wet mixture to the dry ingredients and mix until just combined.
-
Heat a frying pan or griddle over medium heat and lightly coat with oil.
-
Pour ½ cup of batter onto the griddle for each pancake.
-
Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
-
Sprinkle some fresh blueberries on top of each pancake before serving.
-
For the syrup, combine 12 oz of blueberries and 1 cup of real maple syrup in a saucepan.
-
Bring to a boil, mash some of the berries, then turn off the heat.
-
Serve the warm syrup over the pancakes
🔧 Tips & Tricks for Perfect Blueberry Pancakes
🔹 Don’t Overmix the Batter
A few lumps are fine — overmixing leads to dense, rubbery pancakes. Stir just until the dry ingredients are incorporated into the wet ones.
🔹 Let the Batter Rest
After mixing, let the batter sit for 5–10 minutes. This allows the baking powder/soda to activate and gives the flour time to hydrate, resulting in fluffier pancakes.
🔹 Use a Medium-Low Heat
Don’t rush it! A too-hot pan can burn the outside while the inside stays undercooked. Medium-low heat allows even browning and full cook-through.
🔹 Add Blueberries AFTER Pouring Batter
For even berry distribution and better control, pour batter onto the griddle first, then gently drop the blueberries onto each pancake. This prevents them from sinking or sticking to the pan.
🔹 Use Fresh or Frozen Berries (But Don’t Thaw)
Frozen blueberries work great — just add them straight from the freezer. Thawed berries can bleed into the batter and turn it purple (unless that’s your vibe).
🔹 Warm the Syrup
Cold syrup on hot pancakes is a crime. Heat your maple syrup gently for a luxurious touch — or add a splash of lemon juice for a bright, tangy finish.
🔹 Try a Cast Iron Pan or Griddle
If you’ve got one, cast iron delivers perfect golden browning and even heat. Just don’t forget a little butter or oil to prevent sticking.
Storage & Reheating Instructions
Storing Leftovers
If you somehow end up with leftovers (doubtful, but hey — it happens), let the pancakes cool completely. Then store them in an airtight container or zip-top bag. They’ll stay fresh in the refrigerator for up to 3 days.
To prevent sticking, place a small piece of parchment or wax paper between each pancake before stacking.
Freezing Leftover Pancakes
1. Let Them Cool Completely
Trapping steam leads to soggy pancakes, so allow them to fully cool before freezing.
2. Use Parchment or Wax Paper
Stack the pancakes with a small piece of parchment or wax paper between each one to prevent sticking.
3. Wrap and Store
-
Option 1: Wrap the stack in foil and place it in a large freezer-safe zip-top bag
-
Option 2: Freeze the pancakes flat on a tray for 1–2 hours, then transfer them to a freezer-safe bag or container
4. Label and Date
Pancakes will stay fresh in the freezer for up to 2 months.
Reheating Frozen Pancakes
Microwave (Fastest)
-
Wrap 1–3 pancakes in a damp paper towel
-
Microwave on high for 30–60 seconds
-
This produces a soft, steamy result
Toaster (Best for Crisp Edges)
-
Place individual pancakes in the toaster on medium
-
Toast until warmed through and slightly crisped
-
This method gives you crispy edges and a fresh-off-the-griddle feel
Oven (Best for Larger Batches)
-
Preheat oven to 325°F (165°C)
-
Arrange pancakes in a single layer on a baking sheet
-
Cover with foil to prevent drying out
-
Warm for 10–12 minutes
Additional Tips
-
Add a pat of butter before reheating for extra richness
-
Warm your syrup while the pancakes heat for that just-made feel
-
Freeze pancakes in 2–3 piece portions for easy weekday breakfasts
Nutritional Information
Best Pancakes ever!
Best pancakes I’ve ever had.