Blueberry Cobbler Pancakes
These Blueberry Cobbler Pancakes are the most delicious brunch recipe! Loaded with fresh blueberries and topped with a delicious blueberry compote AND whipped cream - these are decadent, yummy and oh so fun!
Ingredients
Fluffy Blueberry Pancakes
- 1 and 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/2 cups whole milk
- 1.5-2 cups fresh blueberries
Blueberry Compote
- 1/2 cup water
- 1.5 cups frozen blueberries
- 1/4 cup of sugar
Pancake Toppings
- maple syrup
- whipped cream
- extra blueberries (if desired)
Instructions
Blueberry Compote
-
Add the water and sugar and frozen blueberries to a small pot. Let it come to a boil and then turn down to medium heat and let simmer gently, stirring occasionally for 8-10 minutes. Remove from heat and let cool in the pan for at least 5 minutes and then transfer to a heat proof jar.
Homemade Blueberry Pancakes
-
Whisk together the dry ingredients (all-purpose flour, whole wheat flour, baking powder, salt) in a large bowl. In a small bowl, melt the butter and let it cool slightly.
-
To the dry ingredients, add in the cooled melted butter, the milk, the egg and the vanilla extract. Mix with a spoon until just combined.
-
To a non-stick skillet or griddle, add butter or non-stick cooking spray. Add about ¼ cup worth of pancake batter at a time. Sprinkle on a handful of blueberries and cook on one side for 2-3 minutes or until small bubbles begin to form. Flip and cook the other side until it’s cooked through and golden. Repeat until batter is used up.
Garnishing Pancakes
-
Once the pancakes are done, add a spoonful of the blueberry compote on top, a splash of maple syrup if desired, and whipped cream. Enjoy every bite!