Blueberry Pancakes with Fresh Blueberry Syrup

Name: Blueberry Pancakes with Fresh Blueberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Ingredients: 2 cups all-purpose flour; 4 tsp baking powder; ¼ cup Truvia sweetener or sugar; ½ tsp salt; 2 eggs; 1½ cups milk; 1 cup light sour cream; 1 cup fresh or frozen blueberries for pancakes; 1 cup cold water; 2 Tbsp cornstarch; 1 cup fresh or frozen blueberries for syrup

Recipe GLPR8201fda0109a4a

Breakfast

45 min

101 cal

Servings: 20

Oven

Stovetop

SNAP eligible

Fluffy pancakes studded with fresh or frozen blueberries, served with a warm, homemade blueberry syrup. Light sour cream adds richness to the batter while the syrup thickens as the berries release their juices. Perfect for a leisurely breakfast or brunch.

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Ingredients

2 cups all-purpose flour

4 tsp baking powder

¼ cup Truvia sweetener or sugar

½ tsp salt

2 eggs

1½ cups milk

1 cup light sour cream

1 cup fresh or frozen blueberries for pancakes

1 cup cold water

2 Tbsp cornstarch

1 cup fresh or frozen blueberries for syrup

Directions

In a large mixing bowl, whisk together the flour, baking powder, sweetener, and salt. In a separate bowl, beat the eggs, then add the milk and sour cream, stirring until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in the 1 cup of blueberries for the pancakes. If the batter is too thick, add a little more milk, a splash at a time, until it reaches a pourable consistency.
Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour the batter onto the griddle in ¼-cup portions. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the other side until golden brown, about 1 to 2 minutes more. Transfer to a serving plate and repeat with remaining batter to make approximately 20 pancakes.
While the pancakes are cooking, prepare the syrup: In a large saucepan, combine the cold water, cornstarch, and sweetener, stirring until the cornstarch is completely dissolved and smooth. Add the 1 cup of blueberries for the syrup.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, continue cooking and stirring for about 2 minutes, until the syrup thickens and the blueberries begin to burst open, releasing their color and flavor into the syrup.
Remove the syrup from heat. Serve the warm blueberry syrup over the stacked pancakes and enjoy.

Comments

Grocery List Plus Editorial Staff4

This recipe is solidly available and budget-friendly across Charlotte chains—flour, baking powder, eggs, milk, sour cream, and cornstarch are staples everywhere, and blueberries are standard at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger year-round, though pricier in winter. The stated 45 minutes is honest for 20 pancakes if you're cooking in batches, though a weeknight cook making fewer servings should expect the syrup to add 10-15 minutes of simmering and cooling. At roughly $0.35-0.45 per serving, this is cheap, with blueberries being the only variable cost depending on season. The real limitation is yield and reheating: pancakes are best fresh and hot off the griddle, and while leftover pancakes can be refrigerated and microwaved, they lose their texture and appeal compared to eating them same-night with warm syrup.