Blueberry Pancakes w/a Buttermilk Syrup

Ok so we actually made these Blueberry Pancakes last weekend and I am thinking I may just make these again this weekend!  They are so good!  I mean, eat the whole stack, and maybe a few more pancakes, good!  When I came across this Buttermilk Pancake recipe, I was excited to try it because it specifically stated that this was not one of those pancakes that is just going to soak up all of the syrup and become soggy immediately, and I can 100% agree with that!

These pancakes were super fluffy and tasted like you had gotten them in a really good diner somewhere. I added Blueberries to the batter to make them blueberry pancakes and they were a huge hit in our home!  And this syrup, well, I like to call it Crack Syrup! It is so addicting and delicious that it will have you coming back for more! 

Recipe:

For the Blueberry Buttermilk Pancakes:
2 cups Flour
5 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. salt
2 cups Buttermilk
3 Tbsp. unsalted Butter (melted)
1 egg
1 cup Blueberries (I used Fresh blueberries, but you can use frozen ones also)
Oil for cooking the pancakes

Whisk together the dry ingredients.  Then in a separate bowl, whisk together the buttermilk, butter, and egg. Pour the wet ingredients into the center of the dry ingredients and mix until the batter is slightly lumpy.  Then fold in the 1 cup of blueberries

Heat a griddle or large saute pan to medium heat or *300 on a griddle, and lightly oil the surface between each pancake.  Cook until both sides are lightly browned.   (You can turn your oven to *200 and place the already made pancakes in there to keep them warm till you are ready to serve)

For the Buttermilk Syrup "aka Crack Syrup":
1/2 cups unsalted Butter (1 stick)
1 cup Sugar
1/2 cup Buttermilk
1 Tbsp. White Karo Syrup
1 tsp. Baking Soda
1 tsp. Vanilla

Bring the butter, buttermilk, sugar, and karo syrup to a boil over medium heat. Boil for about 2-3 minutes stirring frequently. Then add in the baking soda and vanilla. (NOTE: the mixture will fizz up to 2 times it's size so make sure you use a large enough bowl) Remove immediately from heat and set aside for a few minutes stirring occasionally.  Syrup will thicken more as it sits.  Store remaining syrup in the refridgerater for up to a week and a half.

Recipe Source: Both from Tasty Kitchen, Syrup & Pancake recipe found here)