Blueberries and Cream Pancakes are the perfect “treat yourself” stack, fluffy blueberry pancakes covered in warm vanilla custard and extra berries. Ready in 35 minutes and gone even faster!
Need an excuse to use up those fresh berries going bad in your fridge? Make my Lemon Blueberry Cake, Blueberry Banana Bread, or this Blueberry Cobbler Recipe!
Blueberries And Cream Pancakes are what I make when plain blueberry pancakes feel a little too basic and I want something really special.
You’ll need simple ingredients you probably already have in your kitchen to make both the pancakes and the homemade custard!
While the batter rests, I whisk together a quick vanilla custard on the stove until it turns thick and smooth, then keep it warm so it’s ready the second the first batch comes off the griddle.
That sauce pours like a loose pudding and settles into the pancakes instead of sliding right off like syrup!
What others are saying:
“I tried this recipe and my husband and I absolutely love it. This has been a repeat breakfast hit in our household, especially with guests. Very simple to make and the custard cream is delicious, I highly recommend it! Thank you for sharing 🙂” Christina
Ingredients for Blueberries and Cream Pancakes:
- All-purpose flour: I stick with regular white flour here, but you could use whole wheat flour for more fiber.
- Granulated sugar: I don’t tend to add sugar to the pancakes because the toppings are sweet enough for my family, but feel free to add some if you prefer.
- Milk or buttermilk: Whole milk or buttermilk works! I like buttermilk for a little extra tang and keeping the pancakes super fluffy, but use what you have!
- Lemon juice: Fresh lemon juice provides the best flavor, but bottled lemon juice will work in a pinch!
- Blueberries: Fresh is great, but frozen works too!
How to make Blueberries and Cream Pancakes:
This is pancakes plus a quick stovetop custard, and it feels like a full brunch spread with very little effort! Scroll down to the recipe card for complete instructions.
- Whisk the dry ingredients together.
- Fold in the blueberries, then scoop and cook the pancakes on each side.
- Whisk the custard sauce ingredients.
- Cook the sauce on the stove until thickened.
Tips for the best Blueberries and Cream Pancakes:
- Keep the sauce smooth: Whisk everything together before turning on the heat, then don’t stop whisking until it thickens!
- Fix a lumpy sauce fast: Push it through a fine mesh sieve to clear out any clumps.
- Keep pancakes warm: Keep cooked pancakes on a baking sheet in a low temperature oven while you finish the batch!
How to store leftovers:
Store the pancakes in an airtight container in the fridge for up to 4 days, or freeze with parchment between layers for up to 3 months.
Reheat in the toaster or a warm skillet for crisp edges, or use the microwave when you want them quick!
Store the vanilla custard sauce covered in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring often, and loosen with a splash of milk if it seems too thick!
Serving suggestions:
Blueberries and Cream Pancakes love a salty, savory side, so I build the plate around something crisp and savory.
Serve them with Air Fryer Hashbrown Patties or Breakfast Potatoes for that crunchy potato bite, or go bigger with Hashbrown Breakfast Casserole if you’re feeding a crowd.
Add Crustless Quiche for an easy slice-and-serve egg option, then round it out with Air Fryer Bacon so every bite of sweet custard-topped pancakes has a salty, crispy balance!
Blueberries and Cream Pancakes
written by Ashley Fehr
Ingredients
For the pancakes
- 2 cups all purpose flour
- 1-2 tablespoons sugar, optional*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups milk or buttermilk
- 1 large egg
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 1½ cup fresh blueberries
For the sauce
- 2½ cups whole milk
- ⅓-½ cup granulated sugar**
- ¼ cup all purpose flour
- 1 egg
- 1-2 teaspoons vanilla
Instructions
Blueberry Pancakes
- Combine flour, sugar if using*, baking powder and baking soda in a medium bowl. Add the milk or buttermilk, egg, vanilla, and lemon juice. Whisk until smooth. Stir in berries.
- Let the batter rest while you make the sauce.
Vanilla Custard Sauce
- Whisk together milk, ⅓ cup sugar**, flour, egg and vanilla in a large saucepan off the heat.
- Place on the stovetop and cook, whisking constantly, over medium heat until thickened. Taste and add additional sugar if desired. If there are any lumps, you can press it through a fine mesh sieve. Remove from the heat, cover and keep warm until ready to serve. (It will thicken as it sits — feel free to stir and reheat as needed until ready).
Blueberries and Cream Pancakes
- Grease griddle with non-stick spray or butter and turn to medium-high heat.
- Ladle scoops of batter onto preheated griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side. Repeat until all pancakes are cooked.
- Top with warm custard sauce and additional berries if desired.
Video
Notes
- *Sugar: I often don’t add any sugar to my pancake batter because our toppings are sweet enough. If you want to, you can add 1-2 tablespoons of sugar to the pancake batter.
- **Sugar: Start with ⅓ cup sugar and taste after it has cooked and thickened, adding additional sugar if needed.
- Blueberries: this recipe also works with frozen blueberries, fresh or frozen raspberries or fresh chopped strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Gluten-free pancakes: Use a 1-to-1 gluten-free all-purpose flour blend made for baking.
- Extra lemon: Add lemon zest to the batter for a brighter citrus flavor.
- Warmer spice: Add cinnamon to the pancake batter for a cozier flavor!
Christina Arbuzov says
I tried this recipe and my husband and I absolutely love it. This has been a repeat breakfast hit in our household, especially with guests. Very simple to make and the custard cream is delicious, I highly recommend it! Thank you for sharing 🙂
Ashley Fehr says
Thank you Christina! I’m so glad to hear that!
Theresa says
Mouth watering photos! Can’t resist pancakes, especially a stack with glaze and blueberries.
Thank you for sharing!
-Theresa
Coach’s Oats
Ashley says
Thanks Theresa! We love breakfast any way!
Janessa says
I just made these for dinner last night. I couldn’t wait until this weekend when I’d have time to make it for breakfast! They were amazing! Magical, I’d say. My whole family loved them! I added lemon zest to the pancake batter as well as to garnish. It brought the lemon flavor out just a little bit more, complimenting the blueberries and custard perfectly. Now let’s talk about that custard sauce. It is absolutely divine! How have I been living without it?! I’m excited to find ways to use it in other recipes! Thank you for sharing such a fantastic recipe!
Ashley says
Love the idea of adding lemon! So glad you liked them!
Monica says
Liked the pancakes, but expected a bit more lemon flavor considering I added the zest of a 1/2 lemon. The sauce was milky & bland. I added more lemon juice, lemon zest, and 2tbsp of sugar. I think a buttery lemon glaze would be better. Thank you.
Ashley says
The custard sauce was always our favorite growing up! It’s not overly sweet but that’s the way we like it — sorry you didn’t!
Kayla says
This looks absolutely delicious! I think the cream will be my favorite 🙂
Ashley says
It is SO good — our favorite thing as children!
Rachel says
Saw this on Weekend re-treat. Looks fab! Love pancakes on the weekends!
Ashley says
Thanks Rachel!
Elizabeth says
Honestly, I had to come over for the picture alone. Seriously, that is the most beautiful stack of pancakes I have ever seen! I am pinning to try that delicious caramel sauce. Love it!
Ashley says
Thanks Elizabeth! Let me know how you like then!
Liz says
Looks Amazing!! Thank you for sharing 🙂 Saw your pancakes on Weekend re-treat and had to stop by.
Liz
Ashley says
Thanks Liz! They’re pretty tasty 🙂
Krista @ Joyful Healthy Eats says
Nothing better than pancakes… oh wait pancakes with a delicious cream sauce & blueberries! Looks so good Ashley and the photos are amazing!
Ashley says
Thanks Krista! It was a pretty big deal when my mom made custard sauce and waffles with berries growing up — but now I can make them myself… 😀
Jessie @ Straight to the Hips, Baby says
These look divine! I am up to my elbows in fresh blueberries and I know what I’ll be doing with them this week!
Ashley says
Thanks Jessie! Let me know how you like it!
Maria says
Oh my goodness, these look amazing!!!! The pancakes look so fluffy and that sauce…. it looks heavenly!!!! YUM!!!
Ashley says
Thanks Maria! You have to try them!
Jess @ On Sugar Mountain says
Oh my these pancakes are stunning! Blueberries and cream sounds divine and it is so nice to have a fancy (ish) breakfast from time to time on the weekend. 😀
Ashley says
Thanks Jess! Ya know, I would probably even eat them for supper 🙂
Medha @ Whisk & Shout says
Love the “and cream” that takes these pancakes over the edge! 🙂
Ashley says
I think that’s the best part Medha 🙂
Emily @ It Bakes Me Happy says
Holy moly Ashley these pancakes are gorgeous, I bet they taste just as good as they look too 🙂
Ashley says
Maybe better, Emily. The custard sauce is my FAVORITE! Thanks 🙂