Based on how busy this month has been for me, these Vanilla Pancakes with Blueberry Sauce were the perfect remedy for my stress. It’s almost coming up to exam time, and everything is about going non stop! I’m glad I actually had some time to stop and make these pancakes. They’re the sort of thing you won’t regret making, towers of fluffy pancakes with blueberry sauce cascading down.
Sounds perfect, doesn’t it?
I’ll admit it. I’m a pancake fiend. I’ve had pancakes for breakfast, lunch and dinner. What can I say? It’s what I do. But there’s something about these pancakes in particular that got to me. They’re the kind of pancakes you could eat without a topping, with the vanilla creating the right amount sweetness. I’m a fluffy pancake kind of girl, and after toying with this recipe from Joy the Baker, I reduced the amount of buttermilk because I realised it makes the pancakes fluffier. Plus I started using these pancake circles I bought ages ago that came in handy. Trust me, if you’re a pancake regular like me they take the stress out of making perfect circles. Just remember to spray them with cooking spray first!
The second reason I’m posting these pancakes is because I’ve been told I don’t post anything simple enough. Which is understandable; who is really going to get up and make Bird’s Nest Cupcakes casually? Sometimes it is a good idea to just step back and take in the simple joys of life. These pancakes are definitely of mine.
Whilst the blueberry sauce is completely optional, I go head over heels for it. It’s a great balance of sweet and fresh and blueberries are one of my favourite fruits. But, it’s okay to just do syrup. Don’t tell the blueberry sauce, but sometimes I simply do.
If you enjoyed these Blueberry Pancakes, you’ll love these Blueberry Lemon Pancakes with Lemon Curd !
Want more blueberries? Try these Healthier Blueberry Lemon Scones with Cream Cheese Glaze!
Go check out all my breakfast recipes!
Ingredients
Pancakes:
- 1 cup flour , sifted
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 Flax egg , or ¼ cup unsweetened applesauce
- 3/4 cup Non-dairy milk + 1 teaspoon vinegar or lemon juice , Any one works
- 2 tablespoons Vegan butter or oil , melted and cooled
Blueberry Sauce via Martha Stewart:
- 1 1/2 pints blueberries , 3 cups
- 3/4 cup sugar
- 2 tablespoons Vegan butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch (mix into the fresh lemon juice first)
Instructions
- Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
- In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
- Heat a griddle pan or a cast iron skillet over medium to high heat. If you’re using pancake circles like I did, spray them with cooking spray.
- Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
- Heat until bubbles form and start to pop.
- Carefully flip over and cook through.
- Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
- Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.
Blueberry Topping
- Mix the lemon juice and cornstarch together first so that the cornstarch doesn’t clump.
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes.
- Let cool, then refrigerate, covered, until cold (or up to 2 weeks).
Based on how busy this month has been for me, these Vanilla Pancakes with Blueberry Sauce were the perfect remedy for my stress. It’s almost coming up to exam time, and everything is about going non stop! I’m glad I actually had some time to stop and make these pancakes. They’re the sort of thing you won’t regret making, towers of fluffy pancakes with blueberry sauce cascading down.
Sounds perfect, doesn’t it?
I’ll admit it. I’m a pancake fiend. I’ve had pancakes for breakfast, lunch and dinner. What can I say? It’s what I do. But there’s something about these pancakes in particular that got to me. They’re the kind of pancakes you could eat without a topping, with the vanilla creating the right amount sweetness. I’m a fluffy pancake kind of girl, and after toying with this recipe from Joy the Baker, I reduced the amount of buttermilk because I realised it makes the pancakes fluffier. Plus I started using these pancake circles I bought ages ago that came in handy. Trust me, if you’re a pancake regular like me they take the stress out of making perfect circles. Just remember to spray them with cooking spray first!
The second reason I’m posting these pancakes is because I’ve been told I don’t post anything simple enough. Which is understandable; who is really going to get up and make Bird’s Nest Cupcakes casually? Sometimes it is a good idea to just step back and take in the simple joys of life. These pancakes are definitely of mine.
Whilst the blueberry sauce is completely optional, I go head over heels for it. It’s a great balance of sweet and fresh and blueberries are one of my favourite fruits. But, it’s okay to just do syrup. Don’t tell the blueberry sauce, but sometimes I simply do.
If you enjoyed these Blueberry Pancakes, you’ll love these Blueberry Lemon Pancakes with Lemon Curd !
Want more blueberries? Try these Healthier Blueberry Lemon Scones with Cream Cheese Glaze!
Go check out all my breakfast recipes!
Ingredients
Pancakes:
- 1 cup flour , sifted
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 Flax egg , or ¼ cup unsweetened applesauce
- 3/4 cup Non-dairy milk + 1 teaspoon vinegar or lemon juice , Any one works
- 2 tablespoons Vegan butter or oil , melted and cooled
Blueberry Sauce via Martha Stewart:
- 1 1/2 pints blueberries , 3 cups
- 3/4 cup sugar
- 2 tablespoons Vegan butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch (mix into the fresh lemon juice first)
Instructions
- Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
- In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
- Heat a griddle pan or a cast iron skillet over medium to high heat. If you’re using pancake circles like I did, spray them with cooking spray.
- Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
- Heat until bubbles form and start to pop.
- Carefully flip over and cook through.
- Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
- Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.
Blueberry Topping
- Mix the lemon juice and cornstarch together first so that the cornstarch doesn’t clump.
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes.
- Let cool, then refrigerate, covered, until cold (or up to 2 weeks).
Fluffy Vanilla Pancakes with Blueberry Sauce
Ingredients
Pancakes:
- 1 cup flour sifted
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 Flax egg or ¼ cup unsweetened applesauce
- 3/4 cup Non-dairy milk + 1 teaspoon vinegar or lemon juice Any one works
- 2 tablespoons Vegan butter or oil melted and cooled
Blueberry Sauce via Martha Stewart:
- 1 1/2 pints blueberries 3 cups
- 3/4 cup sugar
- 2 tablespoons Vegan butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch (mix into the fresh lemon juice first)
Instructions
- Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
- In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
- Heat a griddle pan or a cast iron skillet over medium to high heat. If you’re using pancake circles like I did, spray them with cooking spray.
- Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
- Heat until bubbles form and start to pop.
- Carefully flip over and cook through.
- Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
- Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.
Blueberry Topping
- Mix the lemon juice and cornstarch together first so that the cornstarch doesn’t clump.
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes.
- Let cool, then refrigerate, covered, until cold (or up to 2 weeks).
Nutrition
Fluffy Vanilla Pancakes with Blueberry Sauce https://jessicainthekitchen.com/vanilla-pancakes-with-blueberry-sauce/ April 16, 2013
PSA: I’m on summer holidays! Well by holidays I mean no school…so I’m back!
I made this bread pudding for my brother back in April for his birthday. His approach to the bread pudding reminds me of how much I’ve been sucked into the world of glitz and glamour pastries.
Me: So, what kind of bread pudding do you want? There’s a really great caramel toppi…
Brother: Uh, just bread pudding.
Me: I..Oh..well what kind of toppings/fillings? You can get nuts, white chocolate chips , raisins, there’s really an endle…
Brother: No really, bread pudding. Traditional bread pudding. JUST that.
Me: I..Oh..okay. Not even a crumble topping?
Brother: …
Me: OK OK.
So I went as traditional as possible – all the way to a Williams-Sonoma book recipe. Yes, I love him that much that I resisted putting a SINGLE sprinkle on it. I had to glam the picture up a bit though. Oops. I’m hopeless.
Anyhow, I LOVED the taste of this. I used french bread for mine and sort of eye-balled just high I should be pouring these ingredients. Of course it’s a recipe for a reason Jessica…no idea why I thought it would pour over.
I honestly can’t remember the last time I had traditional bread pudding; it was such a genuine taste that I swear the Romans were making it for me.
Okay, maybe not because I’m sure stale bread back then wasn’t our “day-old” bread. And they probably didn’t use full cream or raisins or powdered sugar…
Of course I added powdered sugar in typical modern day sense and added a wee-bit of rum.
Okay, a bit more than a wee-bit. My slice had a lot more than a wee-bit. Don’t tell anyone please.
I’m so happy to be blogging again! I hope you enjoy this recipe and all the others I have coming up soon!
Ingredients
- 12 slices day-old baguette , cut into 3/4-inch cubes
- 4 eggs , at room temperature
- 1/2 cup firmly packed light brown sugar
- 3/4 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 4 cups milk
- 1/4 cup dried cranberries or raisins
- Confectioners’ sugar for dusting
Instructions
- Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
- In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
- Meanwhile, preheat an oven to 350°F.
- Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
- Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners’ sugar. Serves 8.
