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Blueberries ‘n’ Cream Pancakes

written by Ashley Fehr

Updated May 17, 2024

5 from 1 vote
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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!

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Blueberries and Cream Pancakes

written by Ashley Fehr

Fluffy blueberry pancakes topped with warm vanilla custard sauce and fresh blueberries. A match made in heaven!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
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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
US Customary – Metric
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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.

Notes

Ingredients and Substitutions:
  • *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.
 
*I get about 12 4-inch pancakes from this recipe.

Nutrition

Calories: 184cal, Carbohydrates: 31g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 37mg, Sodium: 134mg, Potassium: 208mg, Fiber: 1g, Sugar: 13g, Vitamin A: 181IU, Vitamin C: 2mg, Calcium: 123mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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!

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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 🙂

    Reply

  2. Theresa says

    Mouth watering photos! Can’t resist pancakes, especially a stack with glaze and blueberries.
    Thank you for sharing!
    -Theresa
    Coach’s Oats

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

    • 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!

      Reply

  7. 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!

    Reply

    • 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… 😀

      Reply

  10. 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!

    Reply

  12. 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. 😀

    Reply
5 from 1 vote

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