Double Blue Pancakes Recipe
Fluffy pancakes cooked with fresh blueberries and topped with blueberry topping and whipped cream.
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Ingredients
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Pancake Batter
Blueberry Topping
Whipped Cream
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps. Gently fold in the fresh blueberries.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Keep warm while you cook the remaining pancakes.
Blueberry Topping Preparation
- 5
Cook Blueberries
In a small saucepan, combine the fresh blueberries, sugar, and water. Bring to a boil over medium heat.
- 6
Thicken Topping
In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the boiling blueberry mixture and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in lemon juice.
Whipped Cream Preparation
- 7
Whip Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form.
Assembly
- 8
Serve Pancakes
Stack the pancakes on a plate, drizzle with the warm blueberry topping, and top with a dollop of whipped cream. Enjoy your double blue pancakes!
