Double Blueberry Recipe

Make dry mix

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Whisk wet ingredients

In a separate bowl beat the egg lightly, then whisk in the milk, melted butter, and vanilla extract until combined.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are fine. Do not overmix.

Fold in blueberries

Gently fold 1 cup fresh blueberries into the batter, distributing them without crushing.

Preheat griddle

Heat a griddle or large nonstick skillet over medium heat (about 350°F/175°C) and brush lightly with vegetable oil or melted butter. The surface is ready when a few drops of water sizzle and dance.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish the rest.

Combine coulis ingredients

In a medium saucepan combine 2 cups fresh blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine.

Cook fruits

Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the blueberries have softened and released their juices, about 6–8 minutes.

Optional thicken

If you prefer a thicker coulis, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then stir it into the simmering blueberries and cook 1 more minute until the sauce thickens slightly.

Finish coulis

Remove from heat and use an immersion blender to purée the mixture until smooth, or transfer to a blender and purée carefully. If you like a seed-free sauce, press the purée through a fine-mesh sieve. Taste and adjust with a little more sugar or lemon juice if needed. Keep warm or refrigerate; it will thicken as it cools.

Warm blueberries for topping

Reserve about 1/2 cup extra fresh blueberries. If desired, briefly warm them in a small pan with 1 tablespoon butter and a teaspoon of maple syrup or sugar for 1–2 minutes until juicy — this is optional but adds gloss and warmth to the topping.

Stack two or three pancakes per order (two pancakes for the two-item portion, three pancakes for the three-item portion). Spoon generous amounts of warm blueberry coulis over the stack so both fresh berries (in the batter) and the coulis are present.

Top with the warmed extra blueberries (or scatter raw blueberries if you prefer), dust lightly with powdered sugar if using, and serve with maple syrup and an optional pat of butter on the side.

Serve immediately while pancakes are warm and coulis is saucy. Leftover coulis can be refrigerated up to 5 days and reheated gently.