Blueberry Pancakes Recipe 🥞

Overview:

Name: Blueberry Pancakes
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Description: A favorite breakfast treat, these blueberry pancakes are made with fresh blueberries for the best flavor. They are fluffy, flavorful, and perfect for a quick morning meal. Serve with blueberry syrup and a glass of orange juice for a delightful start to your day.
Recipe Category: Breakfast
Keywords: Grains, Berries, Fruit, Healthy, Kid Friendly, < 30 Mins, Stove Top, Easy

Nutritional Information (Per Serving):

Calories: 617.2
Fat: 20.4g
Saturated Fat: 4.1g
Cholesterol: 190.9mg
Sodium: 1279.6mg
Carbohydrates: 89.7g
Fiber: 3.9g
Sugar: 26.2g
Protein: 18.9g

Ingredients:

Ingredient	Quantity
Flour	1 1/4 cups
Sugar	2 tablespoons
Salt	1/2 teaspoon
Baking Powder	1 tablespoon
Baking Soda	1/2 teaspoon
Eggs	2
Buttermilk	1 cup
Fresh Blueberries	2 cups
Frozen Blueberries	1 cup
Syrup for Blueberry Pancakes	As needed

Instructions:

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
Related Articles
In a separate small bowl, beat together eggs, buttermilk, and oil.
Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
Gently fold in fresh blueberries. Optionally, you can also add frozen blueberries for an extra burst of flavor.
Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
Pour batter onto the griddle, using about 1/3 cup for each pancake. Make sure not to overcrowd the griddle.
Cook until bubbles form on the surface of the pancakes and the edges are lightly browned, then carefully flip and cook the other side until golden brown.
Once cooked, transfer the pancakes to a platter and keep warm while cooking the remaining pancakes.
Serve the blueberry pancakes warm with a generous drizzle of blueberry syrup (see recipe below) and butter, if desired.

Syrup for Blueberry Pancakes:

To make blueberry syrup for your pancakes, you’ll need:

1 cup fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

In a small saucepan, combine the blueberries, water, sugar, and lemon juice.
Bring the mixture to a boil over medium heat, stirring occasionally.
In a separate bowl, mix the cornstarch with a little water to create a slurry.
Once the blueberry mixture is boiling, gradually stir in the cornstarch slurry.
Cook the syrup for an additional 2-3 minutes, or until it has thickened to your desired consistency.
Remove the syrup from the heat and let it cool slightly before serving over your delicious blueberry pancakes.