Soft, thick and fluffy blueberry pancakes drizzled with a homemade vanilla sauce.
I don’t keep track of days like national “Blueberry Day” or national “Blueberry Pancake Day” (yes, even that exists) because in my world, everyday should be blueberry day. These amazing little berries are way too tasty to only celebrate them on one day. In fact, if I were to be in charge of giving out national days to all the types out food out there, I’d grant blueberries a whole week, or even a month.
Because we all love blueberries so much, I came up with a blueberry version of my classic Extra Fluffy Buttermilk Pancakes which contain blueberries in every single bite. But wait, I didn’t stop there. I took it a little further and also made a recipe for a homemade vanilla sauce that you can drizzle (or slather, whatever rocks your boat) on top of these delicious fluffy pancakes. The morning is saved, now we get a tasty treat for rolling ourselves out of bed.Print
- 1 vanilla bean
- 300ml milk (1 and 1/4 cup)
- 3 egg yolks
- 80g sugar (1/3 cup)
- 150ml heavy cream (2/3 cups)
- 10g cornstarch (1 tablespoon)
- 200g flour (2 cups)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 50g granulated sugar (1/4 cup)
- 2 large eggs
- seeds of 1 vanilla bean
- 375ml buttermilk (1 and 1/2 cups), plus 2 extra tablespoons
- 2 tablespoons butter, melted
- 250g fresh blueberries (8.8oz)
- butter or coconut oil for the pan
- Slice the vanilla bean open and scrape out the seeds. Put the seeds, pod and milk into a saucepan and bring to a boil, stirring frequently.
- In the the meantime mix the yolks, sugar, heavy cream and cornstarch together until smooth.
- Once the milk is boiling, take out the vanilla pod and slowly add in the egg mixture, stirring constantly. Continue to cook it on medium high until it starts to thicken, stirring constantly. Let it cool a bit while making the pancakes.
- In a medium bowl, mix dry ingredients with a whisk until well combined.
- In a large bowl, mix wet ingredients with a whisk until well combined.
- Pour the dry ingredients over the wet and stir gently until no flour specs remain, being careful not to overmix. Then gently fold in the blueberries.
- Heat butter or oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side. You may need to press them down slightly with a spatula since they will rise a lot.
If you have any leftovers, store them in an airtight container in the fridge and reheat them in the microwave the next day. They’ll still taste great!
As for the vanilla sauce, store any leftovers in the fridge for up to 4 days. Tip: For a quicker breakfast, make the sauce a day ahead.