Blueberry Pancakes with Strawberry Maple Syrup is a perfect way to add fresh fruit to your morning breakfast routine. Every bite of this breakfast bursts with flavor.
Pancakes are always a welcome breakfast around my house. If I have blueberries in the fridge, blueberry pancakes are a must. This weekend, I not only had a pint of blueberries, but also a couple cartons of strawberries. I wanted to add both of them into my breakfast pancakes and decided that Blueberry Pancakes with Strawberry Maple Syrup was a fun way to incorporate both fruits.
The Strawberry Maple Syrup is so easy to make. You simply allow the chopped strawberries to cook with the store bought maple syrup and let all those yummy strawberry flavors come out. Now, you must keep an eye on this when it's starts to simmer rapidly because it could easily overflow. I saw all those bubbles heading to the top of the pan so I had to quickly turn down the heat to low. The gentle simmer kept my syrup in my pot and not all over my stove top. That would not be a fun thing to clean up when I had blueberry pancakes to make next!
The blueberry pancakes are simply my buttermilk pancakes with blueberries added in for good measure. I love cutting into the pancakes and seeing all those blueberries in each bite.
The pancakes were a big hit with the kids and they want to see what other fruits we can make syrup of pancakes out of next. I better head over to the market so we can keep experimenting.
Blueberry Pancakes with Strawberry Maple Syrup
Recipe by Ramona from Kitchen Simmer
Ingredients for Blueberry Pancakes:
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs
- 2 Tbs white granulated sugar
- 1/4 cup melted butter (plus additional for greasing pan)
- 1 cup whole fresh blueberries
1. Mix the dry ingredient. Then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing. Add blueberries and stir in gently.
2. Heat griddle or frying pan on medium heat and grease with some butter.
3. Ladle about 1/4 cup up to 1/3 cup onto the pan.
4. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
5. Serve warm with some additional butter and maple syrup. Enjoy. Makes 12-16 pancakes.
Ingredients for Strawberry Maple Syrup:
2 cups diced fresh strawberries
1 1/2 cups maple syrup
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