Blueberry Pancakes with Fresh Homemade (easy!) Syrup – say hello to your new favorite breakfast!I have one word for you:
In my house, that’s all I need to say to get some serious freak out reactions.
My boys get super excited when I make certain meals. Pancakes are one of those “freak out” meals. I get full on puppy dog eyes and then begged to make them on almost every Saturday morning and for random breakfast-for-dinner occasions.
Needless to say, my boys are happily my pancake guinea pigs. I’ve tried just about every recipe out there and have several different kinds of pancake recipes up on this here blog. But my favorite kinds are the ones with fruit in them, especially blueberries.
You can’t go wrong with a stack of blueberry pancakes. You just can’t. But what’s even better? That’s right, blueberry syrup to drizzle over the top!
These pancakes are fluffy, rich and full of blueberries. They’re super easy to make, too. So is the homemade syrup! Four ingredients and you just simmer it on the stove. It’s light and full of blueberries and fresh flavor.
The combo of the pancakes and syrup is seriously the best thing in the whole entire world. Fresh blueberries are awesome, but you can also use frozen as well. My boys LOVE these pancakes! They’re the perfect start to your day!
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 2 Tbsp. Truvia sweetener or 1/4 cup sugar
- 1/2 tsp. salt
- 2 eggs
- 1 1/2 cup milk + a little more as necessary to thin batter out
- 1 cup light sour cream
- 1 cup fresh or frozen blueberries
- 1 cup cold water
- 2 Tbsp. cornstarch
- 1/4 cup Truvia sweetener or 1/2 cup sugar
- 4 cups fresh or frozen blueberries
- Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened.
- Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency. Pour batter by 1/4 cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. (Makes about 20 pancakes.)
- For syrup: In a large saucepan, combine water, cornstarch and Truvia until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thickened and blueberries start to pop open. Remove from heat and serve with cooked pancakes. Enjoy!
Here’s a few more breakfast ideas you’ll love:
Funfetti Sprinkle PancakesBlueberry Oatmeal MuffinsSkinny Blueberry Crumble BarsThis post was originally published at Wine & Glue on June 18, 2014.
Jen @ Baked by an Introvert says
You’re pancakes are perfect! I can never get mine to look so light and fluffy. Great recipe!
Oh these pancakes look so so good!!! So fluffy!!! And that blueberry syrup looks AMAZING!!!! We always do breakfast for dinner on Sunday nights, I need to try the blueberry syrup sometime!!!!
Jaren (Diary of a Recipe Collector) says
These look so fluffy and seriously so scrumptious!! I love that you used sour cream too!! Gotta try this on my pancake people!
Andi @ The Weary Chef says
I’m so hungry for pancakes now. These look incredible, Jen!
Annie @ Annie's Noms says
These are gorgeous!! And love how you use truvia and not sugar as I’m really trying to cut my sugar down!
Cindy @ Pick Fresh Foods says
My guys are always asking for pancakes and these would definitely make them happy. They look absolutely perfect!
These look outrageously fluffy and delicious, and I love the sound of that blueberry syrup! My boys would be in a tizzy over these! 🙂
Chelsea @chelseasmessyapron says
These pancakes look PERFECT Jen! I love that fresh blueberry syrup. The husband and I went to this restaurant in Maine that had blueberry pancakes with a blueberry syrup and we still talk about it – it was my favorite! I can’t wait to make this version for us to try! 🙂
Sylvia L says
These pancakes and syrup look amazing and I can’t wait to try, but I was wondering if I use frozen blueberries for my pancakes do I need to be concerned that they may turn out soggy from the excess moisture?
Hi! I would just thaw the blueberries out before hand. Try putting them in a fine colander and giving them a quick rinse with water and letting them drain. You should be good to go! These pancakes really are amazing!
tracy pilgrim-cassidy says
Hello, I would like to know how to store the blueberry sauce and what is the shelf life for it?
It will store in the fridge for several days in an air-tight container, not sure exactly how many because it never lasts that long at our house, lol!