Oh my Buttermilk Pancakes with Maple Blueberry Syrup

Nesting is in full effect here at our place. I’ve been baking and cooking large breakfasts every weekend of late, and sometimes even during the week. I have fallen in love with the idea of making my favorite brunch restaurant items at home and I’ve finally found an a perfect pancake recipe.
These babies will go into the forever ever vault and happily, somehow they are much easier to make than the others I’ve tried. The pancake recipe is “Buttermilk Pancakes II” at allrecipes. The syrup is my own concoction and it takes the flavor over the top.

Oh My Buttermilk Pancakes with Blueberry Maple Syrup


3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

1/2 cup maple syrup

1/2 pint blueberries


In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Add berries and syrup to a small pot and heat on medium until liquid thickens slightly. Squish berries with a wooden spoon if you want more blueberry goodness in your syrup. Keep on low or turn off until ready to serve.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. If wanting to keep warm, set oven to 200 and place a dish towel over the cakes.

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