Blueberry Pancakes With Blueberry Sauce

25 Jul

Fresh blueberries are showcased in these fluffy pancakes and lovely sauce. Feel free to sub in your favorite berries, or a mixture.

Time: 30 minutes                  Serves: 4


  • Pancakes

  • 1 cup AP flour
  • 1 cup whole wheat flour
  • 3 1/2 baking powder
  • 1 tsp baking soda
  • 3/4 salt
  • 1 tbsp sugar
  • 1 1/3 cups milk, more by the tbsp if needed
  • 1 egg, beaten
  • 3 tbsp butter, melted & cooled
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • Blueberry Sauce

  • 2 pints fresh blueberries, washed and picked over
  • 1 tbsp + 1 tsp lemon juice
  • 1/4 granulated sugar, or to taste
  • 1/2 tbsp water
  • 2 tsp vanilla extract
  • whipped dessert topping, if desired

How to make it

  • Pancakes

  • Preheat oven to 200F. Line a baking sheet with parchment paper.
  • Sift together flours, baking powder & soda, salt and sugar in a large mixing bowl.
  • Make a well in the center and pour in milk, egg, butter, and vanilla. Mix until smooth. Gently fold in blueberries.
  • Heat a lightly or buttered griddle or frying pan over medium heat. Scoop batter, using approximately 1/3 cup for each pancake, onto the griddle or pan.
  • Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. Transfer to lined baking sheet and place in oven to keep warm while cooking remaining pancakes.
  • Blueberry Sauce

  • Combine berries, lemon juice, sugar, and water in a medium non-reactive saucepan.
  • Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes.
  • Remove from heat, stir in vanilla, and cover to keep warm.
  • To serve, divide pancakes – 2 on each plate. Divide sauce between plates. Top with whipped dessert topping if desired.

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