These pancakes are simple to make and are filled with sweet juicy blueberries! Top with my easy blueberry sauce for even more berry flavor! Vegan friendly with a gluten-free option.
What’s better than fluffy blueberry pancakes for breakfast? Blueberry pancakes topped with BLUEBERRY sauce, that’s what! The kids and I have made pancakes almost everyday since my hubby has been away on business in Australia. Oh, and we’ve also stayed up late every night watching movies. I mean we have to have something to look forward to each day when we’re stuck at home working and doing school and dad’s petting koalas and taking selfies in front of the Sydney Opera House. Not that we’re jealous or anything…😜
The other day we even had pancakes for dinner! We jazzed up plain batter by simply sprinkling in a handful of fresh berries. Each bite was bursting with blueberry flavor, but it didn’t stop there. We topped them with an easy blueberry sauce takes it up even another notch!
I doubt you’ll have any leftover, but this sauce is the perfect topping for ice cream, oats, waffles, and toast too!
Just look at that bite! 😍 Now THAT’S how you kick the weekend off right, folks!
- 1⅓ cup milk (a little more may be needed depending on the flour you use)
- 1 tablespoon apple cider vinegar or white vinegar
- 1½ cup (220g) gluten-free 1 to 1 flour or unbleached all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- 1½ tbsp baking powder
- generous pinch of salt
- 3 tablespoons maple syrup or other sweetener of choice
- 2 tablespoons avocado oil, melted coconut oil, or other oil of choice (plus more for greasing pan)
- 1–2 cups blueberries
- butter, for spreading on pancakes (optional)
- In a small bowl, combine milk and vinegar. Set aside to sour while preparing the rest of the ingredients.
- Place dry ingredients into a large mixing bowl—flour, baking powder, and salt. Add maple syrup, oil, and sour milk, whisking just until combined. If batter is too thick, add a few more tablespoons of milk.
- Preheat griddle or non-stick pan over medium-high heat. Brush a little oil over the pan to keep it from sticking. I prefer oil over butter, because butter can burn easily and give your pancakes a bitter taste. Save the butter for spreading on top at the end.
- Scoop batter onto the hot griddle by ¼ or ⅓ cupfuls, depending on how large you like your pancakes. Sprinkle a generous amount of blueberries onto the raw side of the pancake in the pan and press blueberries into the batter so that they'll sit in the middle of your pancake (like in the 2nd photo above.)
- When the edges begin to look done, flip the pancake and cook until the center is fully cooked. Repeat with remaining batter. Top with blueberry sauce or maple syrup and serve. Makes about 8–12 pancakes, depending on how large you make them.
- Place 1 cup of blueberries in a medium saucepan, along with water/juice and bring to a simmer over medium high heat. Mash berries to release their juices and then sweeten to taste.
- Stir in other cup of blueberries and cornstarch/water slurry.
- Continue cooking for a few more minutes, until sauce has thickened. If sauce is too thick, add a little more water. Serve hot over pancakes.