Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!

Blueberries ‘n’ Cream Pancakes

Prep Time 10 mins
Total Time 25 mins
Servings 4 pancakes

Jump to Recipe

Super easy, fluffy pancakes topped with vanilla custard sauce and fresh blueberries! The perfect breakfast to use up those summer berries.

stack of pancakes on white plate covered in custard sauce and fresh blueberries

I love making breakfast on the weekends.

Sitting down to a plate of piping hot eggs, or bacon, or pancakes, or french toast, or all of the above, is just different than sitting down to a cold bowl of Raisin Bran. Especially now, when my husband is gone 14 hours a day and our daughter only gets to see him on Saturdays and Sundays. The weekend is really the only time, from the middle of July until the middle of November, that we’re all together.

stack of pancakes on white plate drizzled with vanilla custard sauce and topped with fresh blueberries

As sad as that seems, it means that for the other 8 months of the year, she gets to see her daddy a whole lot more, and stay at home with him while I teach high school.

So we have 3 really crazy, insane, hectic months every year, where we are both working and, in the end, it kind of pays off. And since I’m still on my holidays, and those 3 crazy months haven’t quite started, I’ve got a little extra energy to dream up luxurious brunch ideas.

I’d really love to have it all together for Saturday morning at 8 o’clock when we usually eat breakfast, but I just don’t. With a 2-year-old who hasn’t eaten for about 14 hours, we just need to get something on the table quickly.

But I decided that since we didn’t have any leftovers in the fridge, and I had a huge carton of blueberries that my daughter hadn’t yet polished off, we would do brunch.

close up image of tall stack of blueberries and cream pancakes

I was dreaming up all kinds of things that go well with blueberries, and there are lots. But in the end all I wanted was vanilla.

My mom used to make this warm vanilla custard sauce all the time when we were growing up and serve it with waffles and strawberry sauce. It was pretty much my favorite thing ever. As I mentioned here, I used to heat up prepared instant vanilla pudding in my University days to try to replicate it easily.

Turns out, it’s not quite the same.

If you’ve never eaten pancakes or waffles with warm vanilla custard sauce, you need to try it. I’m not sure you’ll ever go back!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Blueberries ‘n’ Cream Pancakes

5 from 1 vote
Fluffy blueberry pancakes topped with warm vanilla custard sauce and fresh blueberries. A match made in heaven!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine American
Course Breakfast
Servings 4 pancakes
Calories 490kcal

Ingredients

For the sauce

  • 2 1/2 cups milk
  • 4 tbsp flour
  • 5 tbsp sugar
  • 2 tsp vanilla
  • 1 egg

For the pancakes

  • 1 2/3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 2 tsp vanilla
  • 2 tsp lemon juice
  • 1 1/2 cups milk or buttermilk
  • 1 cup fresh blueberries

Instructions

  • Make the sauce firstIn a medium pot, add 2 cups milk. Heat over medium-high heat until very hot (doesn’t have to be quite boiling). Watch carefully so you don’t scald the milk.
  • Meanwhile, combine the other ½ cup milk, flour, sugar, vanilla and egg. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking quickly so that everything incorporates. Cook over medium heat until thickened (4-5 minutes).
  • Remove from the heat until ready to serve (it will stay warm, and can easily be reheated over low if needed. Whisk periodically to prevent a skin from forming).
  • Pancakes:Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in berries.
  • Grease griddle with non-stick spray or butter and preheat to medium 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.
  • Top with warm custard sauce and additional berries if desired.

Nutrition Information

Calories: 490kcal | Carbohydrates: 78g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 454mg | Potassium: 562mg | Fiber: 2g | Sugar: 31g | Vitamin A: 535IU | Vitamin C: 4.5mg | Calcium: 350mg | Iron: 3.4mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. 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 🙂

  2. 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!

  3. 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!

  4. 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 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… 😀

Leave A Reply