Blueberry Pancakes with Blueberry Sauce

Soft, golden blueberry pancakes paired with a vibrant homemade blueberry sauce for a warm, fruity, and satisfying morning meal.

Recipe Information

Total Time:

Yield:

12 pancakes

Ingredients

Blueberry Pancakes

1½ cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 beaten egg

1 cup milk

2 tablespoons melted butter

1 tablespoon lemon juice

½ cup fresh blueberries or thawed and drained frozen blueberries

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Blueberry Sauce (½ cup)

1½ cups fresh or thawed, frozen blueberries

¼ cup granulated sugar

½ cup water

1 teaspoon grated lemon zest

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Directions

Pancakes

In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine egg, milk, melted butter and lemon juice. Stir into dry ingredients just until blended but still slightly lumpy. Stir in blueberries.
Lightly grease and preheat a griddle or skillet to medium-low heat (300°F). Pour ¼ cup batter onto griddle for each pancake. Cook until golden brown, turning to cook second side when surface of batter is no longer shiny and bubbles form. Cover and keep warm in a 200°F oven while cooking the remaining pancakes. Serve with Blueberry Sauce.

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Blueberry Sauce

In a saucepan, mash 1 cup of the blueberries with the sugar. Add the water and lemon zest. Simmer, uncovered, for 10 minutes.
Strain, return to pan and simmer about 10 minutes more or until slightly thickened. Stir in remaining blueberries; heat through.