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Fluffiest Blueberry Pancakes with Blueberry Lemon Syrup

Fluffiest Blueberry Pancakes with Blueberry Lemon Syrup

The jam-based syrup on these deliciously, fluffy blueberry buttermilk pancakes is life-changing.

Image from Unsplash | Pancake recipe adapted from Pinch of Yum

 

For the pancakes:
3/4 cup milk
2 tbsp. white vinegar
1 cup flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. melted butter
1+ cup fresh blueberries
More butter for the pan

For the syrup:
1/2 cup Blueberry Lemon Basil Jam

1. Mix together the milk and vinegar and let it sit for a minute or two to make buttermilk.

2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

3. Heat a nonstick pan over medium heat. Melt a little butter in the pan.

4. Pour about 1/3 cup of batter into the hot skillet and spread it flat. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

5. Mix jam with a couple tablespoons of water in a small pan over medium heat. Whisk until smooth, adding more water as needed until you get a nice, syrupy consistency. Drizzle over pancakes and enjoy!

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