Blueberry Pancakes with Blueberry Syrup

Name: Blueberry Pancakes with Blueberry Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 pancakes
Ingredients: 2 cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cups milk; 2 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons flavorless oil; 1 ¼ cups blueberries; ½ cup blueberries; ¾ cup maple syrup; Extra blueberries; softened butter; blueberry syrup

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
24 pancakes
Calories
92 kcal
Course
Breakfast
Cuisine
American

Blueberry Pancakes with Blueberry Syrup

Iris Warren

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Homemade Blueberry Pancakes with Blueberry Syrup make a delightful breakfast! This recipe makes the best sweet, light and fluffy pancakes around.

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Ingredients

Servings

2 cups all-purpose flour 240g
3 tablespoons granulated sugar 25g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups milk 382ml
2 large eggs ~100g
1 teaspoon pure vanilla extract 6g
2 tablespoons flavorless oil avocado, vegetable or canola oil all work (30g)
1 ¼ cups blueberries fresh or frozen

Blueberry Syrup

½ cup blueberries
¾ cup maple syrup

Garnishes

Extra blueberries
softened butter
blueberry syrup recipe above

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Instructions

Make the Pancakes

In a large bowl, measure out the flour, baking powder, baking soda and salt. Whisk until incorporated.
In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.
Set aside the batter, and let it rest for 5-10 minutes.
While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.
Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
Sprinkle a few blueberries evenly over the surface of the formed pancakes on the griddle. (We do this now so that they don’t burst in the batter before they make it to the skillet.)
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

Make the Blueberry Syrup

In a small saucepan, combine the blueberries and maple syrup.Bring the ingredients to a boil.
When the blueberries have softened and burst, turn off the heat.
Pour the syrup into a food processor or a blender, and blend until smooth.
Make a stack of pancakes, and serve with butter, blueberry syrup and extra blueberries.

Notes

This recipe makes 24 (1.5-tablespoon) pancakes. If you make larger pancakes, you will have less, and if you make smaller, you will have more.

Nutrition Information

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Serving 1pancake with syrup Calories 92kcal (5%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 2g (3%) Polyunsaturated Fat 1g Cholesterol 17mg (6%) Sodium 108mg (5%) Sugar 10g (20%)