Blueberry season is here! Blueberries go on sale often at Aldi and Father’s Day is coming up! If your guy loves blueberries, he’d love these!
These would also be fun to make for 4th of July breakfast, topped with sliced strawberries or strawberry sauce (recipe here) and whipped cream! Or make them just for the simple fact that they are fantastic. 😉
You can use the pancake recipe below OR use your own favorite recipe. Recipe yields 10 to 12 – 5″ pancakes.
2 C. flour
3 TBS white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 C milk or buttermilk
4 TBS melted butter OR vegetable oil
For Blueberry Sauce:
2 C Blueberries OR 10 oz dry weight
2 TSP Sugar
Put 2 C. rinsed blueberries into a sauce pan. With a fork, break up about half the blueberries. Sprinkle the sugar on top. Turn the burner on high. Once the blueberries begin to “boil”, turn the burner to med heat. Continually stir. Cook until the blueberries are the consistency of thin yogurt. It will thicken as it cools.
As the blueberry sauce cools, put all pancake ingredients in a mixing bowl. Mix to combine. DO NOT over mix. If you over mix, you’ll be stuck with a dense pancake. You can still have a few small clumps of flour in your batter. Set aside.
Begin heating your skillet or electric griddle. The pancake batter will be ready once air bubbles come to the surface. Once your skillet is hot, turn down to med heat. Take 1 large tablespoon scoop of batter and place on the griddle. Smooth it out a little. You want it to be roughly 3″. (It will become larger once you add the blueberries and more batter.) Drop a couple small spots of blueberries on top of the batter. Then cover with pancake batter. Flip the pancake when the edges begin to dry and air bubbles appear. Top with remaining blueberry sauce or syrup and whipped cream!
Sauce will last up to a week in the fridge properly stored. If freezing pancakes, be sure they are completely cooled before freezing.