We are still getting lots of blueberries in our farm share. They said that unlike zucchini Michigan blueberries were not as plentiful this year. Since we have been having a few days of the blahs I thought a nice comforting breakfast for dinner meal would be perfect.
Verdict: My family LOVES breakfast for dinner. These blueberry pancakes are full of blueberries and the blueberry reduction on top? Perfect. My family gobbled these up and I made extra to freeze for breakfasts on busy mornings before work or school. They make a ton of pancakes and are great reheated.
We served this with a side of nice crispy bacon to complete our meal.
Blueberry Pancakes with Blueberry Sauce
- 2 cups flour
- 1/2 cup sugar
- 4 tablespoons baking powder
- 2 teaspoon salt
- 6 cups buttermilk
- 8 extra-large eggs
- 3/4 cup melted butter
- 1/4 cup vegetable oil
- 4 tablespoons pure vanilla extract
- 1 quart fresh blueberries
- Preheat griddle on medium heat. Spray with oil or non-stick cooking spray.
- In large bowl, whisk flour, sugar, baking powder, and salt then set aside. In a separate bowl, beat the eggs and buttermilk until light yellow on high with a handheld mixer. Then beat in butter, 1 tablespoon of oil and vanilla.
- Add dry ingredients to the wet ingredients and fold by hand with spatula to incorporate. Don’t over mix or your pancakes will be tough. Stir in blueberries.
- Pour 1/2 cup of batter about one inch apart onto the heated griddle. Let the pancakes cook until the top bubbles and the edges look dry. Flip over and cook the opposite side until golden brown.
- Serve immediately with butter and syrup or homemade blueberry sauce.
- 4 cups Blueberries fresh or frozen
- 3/4 cup sugar. add more or less depending on sweetness of berries
- 3/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 teaspoons fresh lemon juice
- 2 tablespoons pure vanilla extract
- Rinse blueberries and add them to a saucepan.
- Stir in sugar, water, cornstarch, lemon juice and lemon rind.
- Bring to a medium boil. Blueberry sauce will continue to thicken. Continue on a low boil for 15 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
- If you are planning to freeze, allow sauce to cool completely before transferring to freezer jars or food storage containers.