Fluffy Buttermilk Pancakes with Blueberry Maple Sauce
Light, fluffy pancakes made with buttermilk and topped with a warm blueberry maple sauce. A classic breakfast with endless variations—swap the fruit, choose your batter base, and customize your toppings.
Ingredients
Method
Whisk together flour, baking powder, sugar, and salt in a large bowl.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and fold gently until just combined; some lumps are okay. Let batter rest 5 minutes.
Heat 2 tbsp butter in a saucepan over medium-low heat. Add blueberries and maple syrup, then simmer 5–7 minutes, stirring gently until berries soften.
Stir in lemon juice and remove from heat. Keep warm.
Heat griddle or skillet over medium-high heat and lightly butter it.
Pour 0.25 cup batter onto griddle for each pancake. Cook until edges look set and bubbles form on top, about 2–3 minutes.
Flip and cook the other side until golden, about 1–2 minutes. Transfer to a plate and repeat with remaining batter.
Stack pancakes on serving plates and generously spoon warm blueberry maple sauce on top. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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