How to make Fluffy Pancakes with Homemade Blueberry Syrup


Learn how to make fluffy pancakes at home using my secret ingredient! Serve them with my homemade Blueberry Syrup for the ultimate breakfast treat! 

a stack of fluffy buttermilk pancakes topped with homemade blueberry syrup

Knowing how to make perfect fluffy pancakes with a golden brown color and light texture is powerful knowledge,  you guys! Are you ready to change your breakfast game forever? Ok, follow me down the pancakes rabbit hole.

Change your breakfast game with this never-fail fluffy pancakes recipe!

homemade blueberry syrup being drizzled on top of a stack of fluffy pancakes

Golden brown, crisp on the edges, and light and fluffy in the center – that is what these fluffy pancakes are! Guys, these are so good you could sell them at a diner! HECK, you would put your neighborhood dinner out of business if you sold these from your kitchen! 

I like to call these beauties lemon cloud pancakes because that’s what they taste like! Light fluffy lemon clouds.

And lemon clouds are the perfect vehicle for what – oh yeah! For homemade blueberry syrup.

Why this pancakes recipe works: 

  • The sugar is flavored with lemon zest before adding it to the pancakes batter which gives the pancakes a wonderful lemon zing.
  • Frothing the egg whites before adding the remaining wet ingredients gives the pancakes and especially airy and light texture.
  • The amount of baking powder and baking soda is perfect and gives the pancakes a light texture and golden brown color.
  • Adding melted butter to the pancakes batter makes them extra rich in taste! 

 

side view of a stack of fluffy buttermilk pancakes topped with blueberry sauce

The secret to fluffy pancakes? Buttermilk!!!

Buttermilk is where it’s at ladies and gents! The stuff is cultured which makes it thicker and more acidic.

The reaction between its acid and the baking powder and baking soda in your batter gives you the thick and fluffy pancakes that breakfast dreams are made of. Plus buttermilk makes them extra tender.

This pancakes recipe makes about 16 pancakes so it serves 4 people easily. You can half the recipe for a smaller batch. I would not recommend going smaller because then you’ll need less than one egg white and that’s kind of messy.

Plus too many pancakes – said no one ever, right? 

overhead shot of a stack of fluffy lemon buttermilk pancakes with homemade blueberry syrup on top

How to make Fluffy Pancakes at home: 

Start by melting the butter in your microwave and let cool down. Mix your dry ingredients in a bowl. Now, whisk your egg whites either by hand or with a hand mixer until stiff. Adding a pinch of salt helps! 

Make sure your bowl is super clean or your egg whites won’t get stiff. Combine egg yolks, vanilla and buttermilk in a separate bowl. Now stir in the melted butter. Fold egg whites into the mix using a rubber spatula.

Pour the wet mixture over the dry mix and fold until just combined. YES, there should totally still be plenty of lumps. That’s fine!

homemade blueberry syrup being drizzled over a stack of fluffy pancakes

Heat a large heavy-bottomed nonstick skillet over medium heat. Add a small amount of butter or coconut oil to the skillet and spread the fat with a paper towel.

Now, using a 1⁄4-cup as a spoon, place 4 pancakes in the hot skillet and cook the pancakes until small bubbles start to form on top. This will happen after about 2 minutes.

Carefully flip the pancakes and cook on the other side until golden brown and completely set, about 2 minutes more.

You can keep your pancakes warm on a wire rack set on a rimmed baking sheet in a preheated oven while you cook the remaining batches. 

How to make Homemade Blueberry Syrup: 

This is so easy! Simply mix blueberries ( I use frozen but you can use fresh) with maple syrup, lemon juice and a big pinch of salt and let this come to a boil.

Reduce the temperature to a simmer and let cook slowly for 15 minutes. The sauce will thicken as it cooks and even more as it cools down.

You can add some fresh thyme leaves or a pinch of cardamom to the blueberry sauce to make it extra special!

a stack of fluffy buttermilk pancakes with blueberry sauce on top

Tips for the ultimate thick and fluffy pancakes: 

  • Don’t overmix the batter. Lumps of flour are ok and will disappear! 
  • Use a rubber spatula to combine dry and wet ingredients and BE GENTLE!
  • Allow the pancakes to cook properly! Don’t rush them or cook them on high heat. Let that under-side cook to a beautiful golden brown color, and only flip when bubbles start forming on top.
  • When flipping your pancakes, grab a good, plastic spatula and slide it underneath the pancake. Gently flip them with your wrist instead of using your whole arm. 

How to make buttermilk at home using plain milk and lemon juice:

You want to make this fluffy pancakes recipe, but you’re reluctant to buy an entire carton of buttermilk? Here’s my recipe for cheater’s buttermilk in less than 10 minutes.

Simply add 2 1/2 tbsp of fresh lemon juice to your milk and let it stand for 10 minutes. 

This mixture won’t get as thick and creamy as buttermilk, but it will do its job in the pancakes batter. As an alternative, plain yogurt or sour cream thinned with milk also work well as buttermilk substitutes.

Or, mix 2 1/2 cups of milk with 3 1/2 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.

My pancakes did not come out fluffy! What happened? 

Are you sure your baking powder is still active? Put some in a bowl and add a bit of water. If it doesn’t get fizzy and foamy, then you need to buy a new one.

Can I make this pancakes recipe with whole wheat or spelt flour? 

Yes, you can absolutely do that!

What else can I top these pancakes with? 

The possibilities are endless! Apart from maple syrup and butter, why not go with my Austrian stewed plums, stewed apples, or pears, cranberry sauce, coconut whipped cream. Or fresh berries and Greek yogurt. Maybe topped with chia seeds and granola?

For more pancakes topping inspiration, check out these creative pancake topping ideas.

For more delicious blueberry recipes, check out my Blueberry Pierogi, my Blueberry Grunt or my Blueberry Coconut Scones

Did you make and love this fluffy pancakes recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

How to make Fluffy Pancakes with Homemade Blueberry Syrup

Course Breakfast, brunch, Dessert
Cuisine American, Canadian, usa, vegetarian
Keyword easy fluffy pancakes, fluffy pancakes recipe, pancakes with blueberry syrup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 600 kcal
Author Kiki Johnson

Ingredients

For the pancakes

  • 1 lemon zested
  • 4 tbsp sugar
  • 2 cups flour 300 g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 1/2 cups buttermilk 625 ml
  • 1 tsp vanilla
  • 4 tbsp melted butter melt in microwave and let cool down

For the blueberry Syrup

  • 3/4 cup frozen wild blueberries or fresh, 60 g
  • 1/2 cup maple syrup
  • 1 tbsp lemon juice
  • 1 big pinch salt

Instructions

  1. Grate lemon zest directly into the sugar and rub it in with your fingertips.

  2. Combine flour, baking powder, baking soda, salt, and lemon sugar in a medium bowl and whisk until homogenous. 

  3. In a medium clean bowl, whisk the cold egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk yolks, buttermilk, and vanilla until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the stiff egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined. It's ok if there are still flour lumps.

  4. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes . Add a small amount of coconut oil to the skillet and spread a bit. I do that with a paper towel. Using a 1⁄4-cup as a "spoon" place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, which takes about 2 to 3 minutes. Now, flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. 

  5. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining batches. Serve with blueberry syrup.

Blueberry Syrup

  1. Place berries in a pot with the salt, maple syrup and lemon juice and let come to a boil. Reduce the temperature and let simmer for 15 minutes. 

Recipe Notes

  • Don't overmix the batter. Lumps of flour are ok and will disappear! 
  • Use a rubber spatula to combine dry and wet ingredients and BE GENTLE!
  • Allow the pancakes to cook properly! Don’t rush them or cook them on high heat. Let that under-side cook to a beautiful golden brown color, and only flip when bubbles start forming on top.
  • When flipping your pancakes, grab a good, plastic spatula and slide it underneath the pancake. Gently flip them with your wrist instead of using your whole arm. 

 


Leave a Comment

Your email address will not be published. Required fields are marked *

*