Easy Buttermilk Pancakes with Maple Syrup & Blueberries

Buttermilk pancake

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These light and fluffy buttermilk pancakes look and taste fantastic—ideal for breakfast, brunch, or even a simple dessert. They’re the kind of breakfast that feels like a treat, even on an ordinary morning: soft, airy, beautifully golden, and even better drenched in warm maple syrup and topped with juicy blueberries.

Everything a good stack should be, they make the perfect weekend brunch and are guaranteed to disappear fast.

Serving Suggestions for Fluffy Buttermilk Pancakes with Maple Syrup and Fresh Blueberries

  • Add a dollop of Greek yoghurt or crème fraîche – for a creamy contrast.
  • Serve with extra fresh berries – blueberries, raspberries, or sliced strawberries.
  • Drizzle with warm maple syrup or honey – for added sweetness.
  • Top with a handful of toasted nuts – (pecans or almonds) for crunch.
  • Add a spoonful of lemon curd – for a bright, citrusy twist.
  • Pair with crispy bacon – for a sweet‑and‑salty brunch.
  • Finish with a dusting of icing sugar – for a café‑style presentation.

Easy Pancake Variations

  • Lemon or Orange Zest Pancakes — Add zest from 1 lemon or 1 orange to brighten the batter and complement the blueberries.
  • Cinnamon or Nutmeg Spice Twist — Mix in ½ tsp cinnamon or a pinch of nutmeg for a warm, cosy flavour.
  • Chocolate Chip Pancakes — Fold in 50–75g mini chocolate chips for a kid‑friendly version.
  • Mixed Berry Pancakes — Swap blueberries for raspberries, chopped strawberries, or a frozen berry mix (add frozen berries straight from the freezer to avoid streaking).
  • Nutty Crunch — Add chopped pecans or walnuts to the batter or sprinkle onto the pancakes as they cook.
  • Wholemeal Boost — Replace 50% of the self‑raising flour with wholemeal flour for a more wholesome, slightly denser pancake.
  • Banana Pancakes — Fold in small diced banana or top with caramelised banana slices fried in butter and brown sugar.
  • Maple Butter Topping — Beat softened butter with a splash of maple syrup for a richer finish.
  • Yoghurt & Honey Brunch Version — Swap maple syrup for Greek yoghurt and honey for a lighter, fresher topping.
  • Dessert Stack — Serve warm pancakes with vanilla ice cream (already suggested on the page) and extra maple syrup.
  • Mixed Berry Pancakes — Swap blueberries for raspberries, strawberries, or a frozen berry mix.
  • Cinnamon Swirl Pancakes — Stir ½ tsp cinnamon into the batter and drizzle with a cinnamon‑sugar swirl while cooking.
  • Lemon & Blueberry Pancakes — Add ½ tsp lemon zest to brighten the flavour.

Top Tips & Storage

  • Don’t overmix the batter — A few small lumps are fine. Overmixing makes pancakes tough.
  • Use medium heat — Too hot and they brown before cooking through; too low and they dry out.
  • Keep pancakes warm — Your 100°C oven trick is perfect; it prevents them from deflating.
  • Perfect flip timing — Flip when bubbles appear across the surface and the edges look slightly set.
  • Use real buttermilk — It gives the fluffiest texture and a gentle tang. If you ever need a substitute, mix 1 tbsp lemon juice with 300ml milk and rest for 10 minutes.
  • Make‑ahead batter — You can mix the batter and chill for up to 2 hours. Stir gently before cooking.
  • Storage —
    • Fridge: Store cooked pancakes in an airtight container for up to 3 days.
    • Reheat: Warm in a pan, microwave, or toaster.
  • Freezing —
    • Freeze pancakes individually on a tray, then bag them once solid.
    • Keeps well for up to 2 months.
    • Reheat straight from frozen in the toaster or oven

Why You’ll Love This Recipe

These fluffy buttermilk pancakes are the perfect weekend treat — light, golden, and topped with sweet maple syrup and juicy blueberries. They come together in minutes and make a beautiful breakfast for the whole family.

  • These pancakes turn out incredibly light, fluffy, and golden every single time thanks to real buttermilk.
  • The batter comes together in minutes — ideal for busy mornings or relaxed weekend brunches.
  • A family‑friendly recipe that even fussy eaters love, with simple, comforting flavours.
  • Easy to customise with berries, chocolate chips, spices, or citrus zest.
  • They freeze beautifully, making them perfect for batch‑cooking and quick breakfasts.
  • A reliable, no‑stress recipe that delivers café‑style pancakes with minimal effort.

Buttermilk pancakes with maple syrup and blueberries

A stack of light, fluffy buttermilk pancakes drizzled with maple syrup and topped with fresh blueberries for an easy brunch moment.
Print Recipe Pin Recipe
Cook Time 25 minutes
Course Breakfast, Pudding
Cuisine American
Servings 12

Equipment

  • 2 bowls
  • 1 measuring jug and spoons
  • 1 frying pan

Ingredients
  

  • 150 g self raising flour
  • ½ tsp baking powder
  • 30 g reduced fat spread (flora light), plus extra for frying
  • 50 g caster sugar
  • 1 egg, lightly beaten
  • 300 ml buttermilk
  • ½ tsp vanilla extract
  • maple syrup
  • fresh blueberries

Instructions
 

  • In a bowl add the flour and baking powder, make a well in the centre and set aside.
  • In a jug or bowl add the lightly beaten egg, buttermilk and vanilla extract and combine.
  • In another bowl whisk together the spread and sugar, then gradually add the buttermilk mixture and stir together.
  • Pour half the buttermilk mixture into the flour and mix together, then add the remaining half and mix until you have a smooth batter.
  • Preheat the oven to 100°c. This is to keep you pancakes warm as you cook them.
  • Melt some spread in a small frying pan, then add a dollop of batter to the centre of the pan and cook for around 2mins or until bubbles start to appear, turn over and cook for a further minute or until cooked through. Place on a heat proof plate and keep warm in the oven.
  • Repeat until you have all your pancakes. Remove the stack of pancakes from oven, drizzle with maple syrup, arrange the blueberries and serve immediately.
  • Optional: You could use any other berries or even adding a dollop of vanilla ice cream.