Buttermilk Pancakes with Blueberry Syrup

Total Time:
55 min
35 min
20 min

6 servings

  • 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
  • Blueberry Syrup:
  • 1 1/2 cups real New York State maple syrup
  • 1 cup blueberries
Watch how to make this recipe.
  • 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.

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.

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