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