Recipe

North America → 🇺🇸 United States → New England (Massachusetts)
Blueberry Buttermilk Pancakes
American · easy · serves 4
prep 10 min · cook 15 min
~432 cal · 9g protein · 74g carbs · 11g fat (estimated, per serving)
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Stack of blueberry pancakes with maple syrup
🇺🇸 New England (Massachusetts)
Few things are as American as a Sunday stack of pancakes, and in New England the batter gets folded with wild blueberries and served with local maple syrup. Buttermilk gives them their tang and lift, and a slick of butter melting down the tower is non-negotiable.
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Ingredients
Serves 4 —
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1.5 cups all-purpose flour
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1.5 cups buttermilk
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1 egg
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1 cup blueberries
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2 tbsp sugar
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2 tsp baking powder
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3 tbsp butter, for the pan and to serve
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1/2 cup maple syrup, to serve
Instructions
1
Whisk the flour, sugar, baking powder, and a pinch of salt in a bowl.
2
In another bowl beat the buttermilk, egg (or flax), and 2 tbsp melted butter, then fold into the dry just until lumpy.
3
Pour rounds onto a buttered griddle, scatter blueberries over each, and cook until bubbles set the surface.
4
Flip and cook until golden, then stack and serve with butter and plenty of maple syrup.
New England diner and home tradition.
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🌏 While it simmers — know your destination
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New England (Massachusetts). Rocky coast and the creamiest clam chowder in the union.
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United States. Regional cooking shaped by migration and the land.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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