Blueberry pancakes are a delicious and fluffy breakfast treat, bursting with juicy blueberries and a hint of vanilla. Made with a simple batter of flour, eggs, milk, sugar, and baking powder, these pancakes cook to golden perfection on a hot griddle. The blueberries add natural sweetness and a slight tartness, balancing the soft and buttery texture. Serve them warm with this incredibly simple blueberry syrup, a dusting of powdered sugar, or a dollop of whipped cream for a delightful morning indulgence.
Blueberry pancakes are a delicious and fluffy breakfast treat, bursting with juicy blueberries and a hint of vanilla. Made with a simple batter of flour, eggs, milk, sugar, and baking powder, these pancakes cook to golden perfection on a hot griddle.
Place the blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
While the blueberries are simmering, in a small bowl, mix the cornstarch and cold tap water to form a slurry.
After 15 minutes of simmering, remove blueberry mixture from the heat and immediately whisk in the cornstarch slurry and lemon juice. Set aside to cool.
Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
Whisk together the flour, salt, baking powder, and sugar. Make a divot in the middle of the dry ingredients and add the wet ingredients, stirring just to combine. Gently fold in the blueberries. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it will thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.
Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Leave the batter on the griddle until hollow bubbles begin to form around the edges. Flip each pancake and grill on the other side until golden brown.
Serve immediately with the blueberry syrup, a dusting of powdered sugar, or a dollop of whipped cream and some fresh blueberries if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
