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!
Blueberry Pancakes with Fresh Blueberry Syrup
- 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: