buttermilk pancakes with blueberry syrup

Breakfast

Buttermilk Pancakes with Blueberry Syrup

Buttermilk Pancakes with Blueberry Syrup are fluffy, tangy pancakes topped with sweet, homemade blueberry syrup bursting with fresh berries. A classic, comforting breakfast that’s both delicious and vibrant.

Ingredients

3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
vegetable oil, for griddle
blueberry syrup, recipe follows
1 1/2 cups real new york state maple syrup
1 cup blueberries

Directions

Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
Heat the griddle over medium heat.
Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.