Description
A delicious stack of pancakes infused with fresh blueberries and chocolate chips, topped with a homemade blueberry sauce and served with yogurt or whipped cream.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup (240 ml) buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- ½ cup fresh blueberries
- ½ cup chocolate chips (milk, dark, or semi-sweet)
- 1 cup fresh or frozen blueberries (for sauce)
- 2 tbsp sugar (for sauce)
- 1 tbsp lemon juice (for sauce)
- 1 tsp cornstarch + 1 tbsp water (slurry, optional for thickening)
- Greek yogurt or whipped cream (for topping)
- Extra blueberries (for topping)
- Extra chocolate chips (for topping)
- Maple syrup (for topping)
Instructions
- In a small saucepan, add blueberries, sugar, and lemon juice. Cook over medium heat until blueberries release their juices. Add cornstarch slurry (if desired) and simmer until thickened. Set aside to cool slightly.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Combine wet and dry ingredients, mixing gently (batter should be slightly lumpy). Fold in blueberries and chocolate chips.
- Heat a non-stick pan or griddle over medium heat, grease lightly with butter. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden brown. Keep warm and repeat with remaining batter.
- Stack pancakes high on a plate. Top with a dollop of yogurt or whipped cream. Spoon over blueberry sauce. Sprinkle with extra chocolate chips and drizzle with maple syrup.
Notes
- For a thicker blueberry sauce, use the cornstarch slurry.
- Feel free to mix different types of chocolate chips for varied flavor.
- These pancakes can be made ahead and reheated in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack (3 pancakes)
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg