Blueberries and Cream Pancakes

cream sauce and blueberries on top of a stack of pancakes.

Blueberries and Cream Pancakes

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: pancakes

Calories: 184cal

Author: Ashley Fehr

Blueberries and Cream Pancakes are fluffy, golden blueberry pancakes with a hint of lemon, then you pour on warm vanilla custard and scatter more berries over everything!

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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

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

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 1/3 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