Steps
- For the syrup, bring 1 cup of maple syrup, two-thirds of 1½ cups of fresh blueberries, and 1 tablespoon of fresh lemon juice to a boil in a small saucepan.
- Reduce to medium heat and boil gently for 10 minutes. Cool to lukewarm and stir in the remaining syrup blueberries.
- Whisk 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt.
- Beat 2 large eggs with 2¼ cups of buttermilk and 4 tablespoons of melted unsalted butter, cooled slightly. Stir into the dry ingredients until just moistened, leaving small lumps.
- Heat a griddle over medium heat, using 2 tablespoons of vegetable oil across the batches. Add ⅓ cup of batter per pancake and top each with 6 berries from 1 cup of fresh blueberries.
- Cook for about 2 minutes, until the edges bubble and the underside is golden. Flip and cook until golden underneath, checking after 30 seconds. Wipe and re-oil the griddle between batches.
- Repeat with the remaining batter and pancake blueberries. Spoon the blueberry-maple syrup over the pancakes.