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Wife Mama Foodie

Making Healthy Taste Good

April 10, 2018

Simple Blueberry Pancakes with Blueberry Sauce

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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. 

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with 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…😜

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free optionSimple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
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!

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
I doubt you’ll have any leftover, but this sauce is the perfect topping for ice cream, oats, waffles, and toast too!

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
Just look at that bite! 😍 Now THAT’S how you kick the weekend off right, folks! 

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Simple Blueberry Pancakes with Blueberry Sauce


  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 3–4 servings 1x
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Description

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.


Ingredients

Scale

Blueberry Pancakes:

  • 1 1/3 cup milk (a little more may be needed depending on the flour you use)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 1/2 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)
  • 1 1/2 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)

Blueberry Sauce:

  • 2 cups fresh or frozen blueberries, divided
  • 1/2 cup water or orange juice
  • 2–4 tablespoons maple syrup or other sweetener of choice (to taste)
  • 4 teaspoons cornstarch mixed with 2 tablespoons water

Instructions

Blueberry Pancakes:

  1. In a small bowl, combine milk and vinegar. Set aside to sour while preparing the rest of the ingredients.
  2. 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.
  3. 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.
  4. Scoop batter onto the hot griddle by 1/4 or 1/3 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.)
  5. 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.

Blueberry Sauce:

  1. 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.
  2. Stir in other cup of blueberries and cornstarch/water slurry.
  3. 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.
  • Cook Time: 20 mins
  • Category: breakfast, vegan, gluten-free

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Filed Under: All Recipes Tagged With: blueberries, blueberry syrup, Breakfast, Brunch, Dairy Free, Gluten Free, Pancakes, Quick, Refined Sugar Free, Sauce, simple, Vegan

Previous Post: « Vegan Chocolate Chip Spelt Cookies
Next Post: Simple Asparagus Tart »

Reader Interactions

Comments

  1. Alexa says

    March 10, 2019 at 9:54 am

    I love pancakes and thus I am always on the hunt for a good recipe. I must say, this one is a keeper!!! Fluffy and moist. And that sauce is Amazing! Thank you!

    Reply
  2. Rebecca | Let's Eat Cake says

    May 1, 2018 at 12:35 am

    My jaw dropped open when I saw these! They’re so pretty. And those berries! Omg. This looks so so so good!

    Reply
  3. Natalie says

    April 11, 2018 at 11:46 pm

    Oh my, these pancakes look utterly amazing and your photographs are simply stunning!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:31 pm

      Thank you Natalie!

      Reply
  4. Christie Moeller says

    April 11, 2018 at 10:06 am

    Oh my yummy yum yum! I’m drooling looking at these pics! Have to make this!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:32 pm

      Hi Christie! Thank you!

      Reply
  5. Laura | Tutti Dolci says

    April 11, 2018 at 12:16 am

    Such a gorgeous pancake stack, I’m drooling over that incredible blueberry sauce!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:32 pm

      Thank you friend!

      Reply
  6. puja says

    April 10, 2018 at 11:13 pm

    Hey Joscelyn, these pancakes are so delicious. If it is so yummy to look at, I am wondering how yummy it will be to eat. Pinning!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:33 pm

      Thank you for pinning dear friend! Have a lovely week!

      Reply
  7. Natalie says

    April 10, 2018 at 9:46 pm

    Your photos are GORGEOUS ! These sound SO delicious ! My son would freak for these

    Reply
  8. Reese Woods says

    April 10, 2018 at 3:24 pm

    These are a bunch-time dream! And such beautiful photography!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:33 pm

      Thank you for your kind words Reese!

      Reply
  9. Esse D says

    April 10, 2018 at 2:49 pm

    Omg! Did you have to kill me with the pictures? I’m salivating and craving blueberry pancakes now. I need this stack in my life!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2018 at 2:34 pm

      Haha! Thanks Esse!

      Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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