Blueberry Pancakes with Blueberry Syrup
User Reviews
5
Blueberry Pancakes with Blueberry Syrup
Description
Blueberry Pancakes with Blueberry Syrup begin with dry ingredients of flour, sugar, baking powder, baking soda, and salt mixed uniformly. Wet ingredients of milk, eggs, vanilla, and neutral vegetable oil are whisked together and combined with the dry ingredients just until mixed, keeping the batter light and tender. Blueberries are gently folded in before resting the batter to allow the leavening to activate.
Cooking on a preheated griddle with light greasing forms pancakes that are golden on the outside and tender inside, with juicy blueberries throughout. The blueberry syrup, created by simmering blueberries in maple syrup, adds extra fruity sweetness when drizzled on warm pancakes. Additional garnishes include extra blueberries and softened butter to enhance texture and flavor.
This recipe yields 24 small (1.5 tablespoon) pancakes, suitable for serving as a breakfast or brunch option. Adjusting pancake size changes the total yield accordingly.
Ingredients
- 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 egg ~100g, large
- 1 teaspoon vanilla extract 6g, pure
- 2 tablespoons vegetable oil avocado, vegetable or canola oil all work (30g, flavorless
- 1 ¼ cups blueberries fresh or frozen
Blueberry Syrup
- ½ cup blueberries
- ¾ cup maple syrup
Garnishes
- blueberries extra
- butter softened
- blueberry syrup recipe above
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 small (1.5 tablespoon) pancakes; adjust size for fewer or more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pancakes
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1pancake with syrup | |
| Calories | 92kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 17mg | 6% |
| Sodium | 108mg | 5% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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