Blueberry Pancakes with Homemade Blueberry Syrup
These incredible pancakes are light, fluffy, and bursting with fresh blueberries. Top with our delicious homemade blueberry syrup and fresh whipped cream. Our syrup makes an excellent topping over ice cream too, Enjoy!
Ingredients
- PANCAKES:
- 1 1/2 c. all-purpose flour
- 2 1/4 tsp. baking powder
- 3 T. granulated sugar
- 3/4 tsp. salt
- 2 eggs, separated
- 1 c. milk, room temperature
- 3 T. butter, melted
- 1 c. fresh or frozen blueberries, rinsed or thawed
- 1/2 tsp. lemon zest
- Butter for the griddle
- BLUEBERRY SYRUP:
- 1 c. granulated sugar
- 2 tsp. cornstarch
- 1 c. water
- 2 T. lemon juice
- 2 c. fresh or frozen blueberries, rinsed or thawed
Directions
- PANCAKES: In a large bowl, whisk together flour, baking powder, sugar, and salt; set aside.
- In a medium bowl, using an electric hand mixer beat egg whites until stiff peaks form; set aside.
- In a separate mixing bowl, whisk egg yolks, add milk and melted butter. Stir milk mixture into dry ingredients, mix until batter is combined. Fold in beaten egg whites. Gently stir in blueberries.
- To make pancakes, pour a 1/4 cup of batter onto a buttered hot griddle or skillet over medium heat. Leave at least 2-inches between pancakes. Allow them to cook until the tops of pancakes are bubbling, then turn with a spatula. Cook until the underside is lightly browned.
- BLUEBERRY SYRUP: Combine sugar and the cornstarch in a two-quart saucepan. Gradually add the water and lemon juice. Stir in the blueberries. Bring to a boil, over medium-high heat, stirring constantly. Reduce heat, simmer until it starts to thicken. Serve warm over pancakes or ice cream. Makes 12 pancakes
Print the recipe here: Blueberry Pancakes with Homemade Blueberry Syrup
