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Super easy, fluffy pancakes topped with vanilla custard sauce and fresh blueberries! The perfect breakfast to use up those summer berries.
I love making breakfast on the weekends.
Sitting down to a plate of piping hot eggs, or bacon, or pancakes, or french toast, or all of the above, is just different than sitting down to a cold bowl of Raisin Bran. Especially now, when my husband is gone 14 hours a day and our daughter only gets to see him on Saturdays and Sundays. The weekend is really the only time, from the middle of July until the middle of November, that we’re all together.
As sad as that seems, it means that for the other 8 months of the year, she gets to see her daddy a whole lot more, and stay at home with him while I teach high school.
So we have 3 really crazy, insane, hectic months every year, where we are both working and, in the end, it kind of pays off. And since I’m still on my holidays, and those 3 crazymonths haven’t quite started, I’ve got a little extra energy to dream up luxurious brunch ideas.
I’d really love to have it all together for Saturday morning at 8 o’clock when we usually eat breakfast, but I just don’t. With a 2-year-old who hasn’t eaten for about 14 hours, we just need to get something on the table quickly.
But I decided that since we didn’t have any leftovers in the fridge, and I had a huge carton of blueberries that my daughter hadn’t yet polished off, we would do brunch.
I was dreaming up all kinds of things that go well with blueberries, and there are lots. But in the end all I wanted was vanilla.
My mom used to make this warm vanilla custard sauce all the time when we were growing up and serve it with waffles and strawberry sauce. It was pretty much my favorite thing ever. As I mentioned here, I used to heat up prepared instant vanilla pudding in my University days to try to replicate it easily.
Turns out, it’s not quite the same.
If you’ve never eaten pancakes or waffles with warm vanilla custard sauce, you need to try it. I’m not sure you’ll ever go back!
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Blueberries ‘n’ Cream Pancakes
written byAshley Fehr
5 from 1 vote
Fluffy blueberry pancakes topped with warm vanilla custard sauce and fresh blueberries. A match made in heaven!
Make the sauce firstIn a medium pot, add 2 cups milk. Heat over medium-high heat until very hot (doesn’t have to be quite boiling). Watch carefully so you don’t scald the milk.
Meanwhile, combine the other ½ cup milk, flour, sugar, vanilla and egg. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking quickly so that everything incorporates. Cook over medium heat until thickened (4-5 minutes).
Remove from the heat until ready to serve (it will stay warm, and can easily be reheated over low if needed. Whisk periodically to prevent a skin from forming).
Pancakes:Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in berries.
Grease griddle with non-stick spray or butter and preheat to medium heat. Ladle scoops of batter onto preheated griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side.
Top with warm custard sauce and additional berries if desired.
In this country, fruits have become a popular ingredient in pancakes. Blueberries contain a compound anthocyanin offering the blue color and a host of health boosting effects. Health benefits include lower blood pressure, improved insulin response and reduced risk of cancer.
Before pancakes could be fresh and fluffy from an easy pinch of baking soda, chefs would use snow (which contains ammonia) to create the same effect. In the 1800's, Thomas Jefferson loved his fluffy pancakes so much that he sent his special recipe from the White House to his hometown.
Pancakes are a great breakfast option once in a while, but should not be eaten regularly. Pancakes and syrup are carb and sugar-heavy, which may cause you to wish for a nap!
The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.
You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.
Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.
However, it's not as tasty as you think, as they add small objects (after they've been thoroughly cleaned of course) such as buttons, rings, and coins. Each object has a special meaning, for example, if you find a shiny coin in your pancake, you're deemed very lucky and will end up rich!
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.
Whole-wheat pancakes also contain fiber, which can help your blood sugar level. Iron is important for transporting oxygen to your lungs via the red blood cells, it also helps to keep your immune cells functioning. Whole-wheat pancakes will give you around 3mg of iron (16-38% of your daily intake).
The Blueberry Pancakes marijuana strain typically makes users feel relaxed, happy, and euphoric. It may also induce feelings of creativity and uplifted mood. Some users report feeling hungry after consumption. As with all strains, effects can vary based on individual tolerance and dosage.
And since carbohydrates are your body's preferred source of fuel, that means pancakes are also a great source of energy. A serving of buttermilk pancakes (about 200 calories' worth) has 38 grams of total carbohydrates, while a similar portion of whole-wheat pancakes has 30 grams.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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