Description
Classic blueberry pancakes are made even better with blueberry syrup and a crunchy streusel topping.
Ingredients
For the blueberry syrup
- 3/4 cup pure maple syrup
- 1/4 cup blueberries
For the streusel
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
For the blueberry pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 large egg
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter, melted, slightly cooled
- Vegetable oil or butter (for cooking the pancakes)
- 1 cup blueberries (about 5 ounces)
Instructions
For the blueberry syrup
- Purée syrup and blueberries in a blender until smooth. Strain syrup through a fine mesh strainer to remove blueberry skins. Set aside.
For the streusel
- Preheat oven to 350 degrees. In a small bowl, combine oats, flour, and brown sugar. Drizzle in butter and toss to coat. Pour oat mixture on to a small rimmed baking sheet. Bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool.
For the blueberry pancakes
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.
- Heat a large nonstick skillet over medium heat and lightly coat with oil or butter. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.
Notes
- Streusel can be made up to one week ahead. Store in an airtight container at room temperature.
- Don’t over bake the streusel waiting for it to become crispy. Bake the streusel until it is golden brown. It will crisp up once it cools.
- Recipe adapted from Bon Appétit, August 2013.
