Homemade Fresh Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes

My kids love blueberries! I’ll be honest, I have a little trouble eating blueberries unless they are cooked. Maybe it’s a texture thing? I’m not sure, but know they taste absolutely delicious in these pancakes and syrup!

These blueberry pancakes are so much better than anything you can buy at the store! And just as good as any blueberry pancakes and syrup you can get at a restaurant.

How to pick the best blueberries

This is important because the best blueberry pancakes all start with perfectly plump, round blueberries!

• Look for blueberries that are firm, dry, and smooth-skinned. They should be a dark blue-purple (almost black) in color.
• Avoid berries that are shriveled (that means they are too ripe)
• Avoid berries that are reddish (that means they are not ripe enough)

Fresh vs frozen blueberries in Pancakes:

While this recipe calls for fresh blueberries (and we think it tastes best with fresh blueberries), you can still use frozen blueberries if that is all you have on hand (or all your grocery store has to offer).

When buying frozen blueberries, make sure they are not clumped together – they should feel loose in the bag.

Before you use frozen blueberries, make sure they are thawed, rinsed, and drained well.

How to make blueberry pancakes

1. In a large bowl, whisk together flour, sugar, baking powder and salt.
2. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
3. Heat a griddle or large skillet on medium heat – approximately 350 degrees fahrenheit. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
4. Immediately sprinkle a few berries onto each pancake (don’t stir them into the wet mix or you’ll end up with broken berries and a purple batter).
5. Cook pancakes for a few minutes on each side, or until golden brown.
6. Top with homemade blueberry syrup.

Related recipes: looking for another delicious pancake recipe? Try our German Pancake!

How to make blueberry syrup

1. In a saucepan over medium heat, whisk together water, sugar, blueberries, and maple syrup and bring to a boil.
2. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

What to do if your syrup isn’t thickening

If your blueberry syrup isn’t thickening after 10 or so minutes (or if it just isn’t as thick as you’d like it), you can make it a little thicker by mixing together 1-2 Tablespoons cornstarch with 1-2 Tablespoons of water and adding it to the syrup, stirring constantly until it starts to thicken.

Even More Pancake Recipes to try:

• Macadamia Nut Pancakes with Coconut Syrup
• German Pancakes
• Cinnamon Apple Pancakes
• Funfetti Birthday Pancakes
• Baked Pancakes

Homemade Fresh Blueberry Pancakes with Blueberry Syrup

These blueberry pancakes are so easy to make that you'll never buy pancake mix from the store again! Perfect, fluffy blueberry pancakes and homemade syrup every time.

ServingServing: 8

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

SaveSaved Recipe! Print Review

Ingredients

Pancakes:

• ▢ 2 cups all-purpose flour
• ▢ 4 Tablespoons sugar
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 2 cups milk
• ▢ 4 Tablespoons butter, melted
• ▢ 2 large eggs
• ▢ non stick cooking spray
• ▢ 2 cups fresh blueberries

Syrup:

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 cup fresh blueberries
• ▢ ½ cup maple syrup

Instructions

Pancakes:

1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined
2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
4. Cook pancakes for a few minutes on each side, or until golden brown.

Syrup:

1. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Nutrition

Calories: 426 kcal · Carbohydrates: 80 g · Protein: 7 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 601 mg · Potassium: 222 mg · Fiber: 2 g · Sugar: 52 g · Vitamin A: 371 IU · Vitamin C: 5 mg · Calcium: 226 mg · Iron: 2 mg

Cuisine: American

Course: Breakfast

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Did you know we have a YouTube Channel?