The Best Blueberry Pancakes Ever

I’ve been making, and perfecting this blueberry pancake recipe for seven years. Not sure if that’s an accomplishment or problem, but it is a fact. As with all my recipes, it’s not a difficult one. However, this one does take a bit more time, because you should allow the dough to chill for an hour after mixing the ingredients.

Other than, it’s a very simple recipe with ingredients you probably have at home now. If you’re feeling extra, go ahead and make the syrup too. In my humble opinion, blueberry pancakes without blueberry syrup is a sin. So, consider that.

Blueberry Pancake Recipe

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1 tablespoon butter, melted
• 1 cup blueberries (if you use frozen, allow them to thaw first)

Instructions: 

1. Mix all the dry ingredients in a large bowl. Flour, salt, baking powder, and white sugar.
2. In a smaller bowl, mix the egg and milk together.
3. Add the milk and egg blend into the dry ingredients and whisk until smooth.
4. Add the melted butter and whisk ingredients together.
5. Fold in the blueberries.
6. Refrigerate batter for an hour.
7. Melt butter on medium heat before pouring ¼-½ cup of batter into the hot skillet. Flip once the batter bubbles.

Blueberry Syrup Recipe

Ingredients

• 1 cup blueberries (if using frozen, allow them to thaw)
• ¼ cup white sugar
• 1 ½ cup water
• Lemon juice from half of one medium lemon
• 1 tablespoon cornstarch

Instructions

1. Add blueberries and water to a small pot and bring to a boil.
2. Add the sugar and lemon juice to the boiling mix.
3. Lower heat and allow to simmer.
4. Mix cool water with the cornstarch to make a slurry.
5. Pour slurry into mixture.
6. Stir as mixture thickens to syrup.
7. DM me to thank me for such an amazing recipe.

XOXO