Buttermilk Pancakes with Blueberry Syrup


Preparation info

  • Difficulty


  • Makes twelve 6 inch pancakes; serves


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Buttermilk makes these pancakes light and fluffy. Add fresh or frozen blueberries to the batter for double-berry flavor, or use them as a garnish for the pancakes. Bing Cherry Syrup would also be a lovely accompaniment to this classic breakfast treat.


  • 2 eggs
  • 2 cups (10 oz/315 g) all-purpose (plain) flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 tsp salt
  • 2 cups (16 fl oz/500 ml) buttermilk
  • 4 Tbsp (2 oz/60 g) unsalted butter, melted
  • 1 or 2 Tbsp canola oil
  • Blueberry Syrup for serving


Preheat the oven to 250°F (120°C). Place an ovenproof platter in the oven.

In a bowl, using an electric mixer on medium speed, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, and melted butter. Continue to beat just until the mixture is smooth; do not overbeat.

Heat a heavy frying pan over high heat until it is hot enough for a few drops of water to sizzle and then immediately evaporate. Brush the pan with oil. Pour about cup (3 fl oz/80 ml) of the batter onto the hot surface. Cook until the surface is covered with tiny bubbles, the batter is set, the underside is browned, and the edges look dry, about 2 minutes. Turn the pancake and cook until the second side is golden brown, about 2 minutes longer. Transfer to the platter in the oven to keep warm. Repeat with the remaining batter, adding more oil to the pan as needed.

Serve the pancakes hot, passing the syrup at the table.