Breakfast / Brunch
Blueberry Pancakes with Blueberry Syrup
Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. Blueberry Pancakes with a luscious blueberry syrup are a delicious reason to invest in a cast-iron griddle pan, if you don’t already own one.
Ingredients
FOR THE SYRUP, HEAT:
FOR THE PANCAKES, COMBINE:
WHISK:
Test Kitchen Tips
If using frozen berries in the pancake batter, thaw them first, and gently blot them dry on paper towels so their color doesn’t leach into the batter.
Keep the first batch of pancakes warm on a baking sheet in a 200-degree oven while cooking the remaining pancake batter.
Instructions
For the syrup, heat blueberries, ¾ cup water, maple syrup, and cinnamon in a saucepan over medium-high to a boil. Reduce heat and simmer until blueberries begin to burst, 15–20 minutes.
Whisk together cornstarch and 1 Tbsp. water, then whisk into syrup; cook until thick and syrupy, 1–2 minutes. Stir zest into syrup, then transfer to a blender or food processor; pulse until syrup reaches desired consistency.
Preheat a cast-iron griddle over medium while mixing batter.
For the pancakes, combine flour, sugar, baking powder, salt, and baking soda.
Whisk together milk, sour cream, eggs, and 4 Tbsp. butter; whisk into dry ingredients just until blended. Fold blueberries and zest into batter.
Brush griddle with melted butter. Pour about ¼ cup batter onto hot griddle for each pancake. (If batter seems too thick, thin with 1–2 Tbsp. more milk.)
Cook pancakes until bubbles appear on tops and bottoms brown, 4 minutes. Flip pancakes and cook until bottoms brown, 3 minutes more. Repeat with remaining batter.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 559
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 136mg 45%
Sodium 802mg 33%
Carbs 80g 26%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.