One of my favorite weekend traditions is to make pancakes for brunch on Sundays. I’m always interested in trying out new recipes for pancakes but now and then it’s nice to return to my favorite recipe.
There are lots of different ways to create the perfect pancake but sometimes a morning just calls for easy. And I mean, easy. This recipe takes me 10 minutes to throw together and I normally have all of the ingredients on hand. There isn’t any sifting of flours and sugar, no dividing of eggs and beating egg whites to form perfect peaks. There are just simple ingredients and the pancakes are delicious.
My other go-to recipe is for blueberry syrup. I love maple syrup but some weekends just call for blueberry syrup instead. This is is another easy recipe and takes 10 minutes to throw together and cook.
Homemade pancakes with blueberry syrup:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings 8 large pancakes
- 1 1/2 cups of all-purpose flour
- 3 1.2 tsp of baking powder
- 1/2 tsp of salt
- 1/4 cup of sugar
- 1 1/4 cups milk (almond, soy, regular)
- 1 egg
- 3 tbsp. butter (I used I can’t believe it’s not butter)
- 1 tsp. vanilla extract
Blueberry Syrup Ingredients:
- 2 tsp cornstarch
- 2 cups fresh blueberries
- 3 tbsp sugar
- 4 tbsp water
- Begin with the blueberry syrup.
- Mix 2 tbsp and corn starch in a small bowl, set it to the side.
- In a medium saucepan, mix blueberries, sugar, and 2 tbsp water. Bring to a boil.
- Once boiling, add corn starch mixture to pan, and reduce heat to let the mixture simmer. Stir occasionally until the sauce thickens up (about 5 minutes).
- Once it has thickened up, turn off the heat, cover and allow to syrup to sit until pancakes are ready.
- Begin working on pancakes.
- Melt the butter for pancakes and set aside.
- In a bowl, mix flour, baking powder, salt, and sugar.
- Stir milk and egg together.
- Pour the butter and vanilla into the dry ingredients.
- Pour the milk mixture into the dry ingredients.
- Using a whisk, stir everything together until it is combined. It will be a bit lumpy and that’s okay. Be careful not to over mix.
- Let the batter sit for a few minutes while the skillet is heating (medium heat).
- Using 1/3 cup, scoop the batter onto the skillet.
- Cook for 4-6 minutes on each side. Each stove is different so keep an eye on your pancakes and when they start to bubble, flip them.
- Serve with blueberry syrup, whipped cream and a dusting of powdered sugar.
That’s it! I hope you enjoy these and have a lovely day!