A couple of years ago, I completed the Daniel Fast for the first time. It was a rewarding experience that put God at the forefront of my mind, tested my creativity in the kitchen, and made me more mindful of what I ate. The day after I finished, I served myself a “victory” breakfast of which these pancakes were the star. It’s a truly dreamy breakfast that is perfect for Saturday mornings when you (hopefully) have a little more time. My version of the best ever blueberry pancakes are thick and lightly sweet with delicious bursts of berry goodness!
These pancakes start out much like any others–mix your batter and convey it into a hot pan. From there, sprinkle a few blueberries over top to get fresh, fruity flavor nestled into the pancakes. Let it cook then flip! Sprinkling the berries over to rather than folding them into the batter is a trick I picked up from the chefs at Collins dining hall (RIP) during undergrad (Sic ’em). I have eaten these pancakes alone or with maple syrup, but they truly shine when
topped smothered with homemade blueberry compote. The compote is also simple to make and takes the stack of pancakes to the next level. On the side, you can add eggs or whatever else like but these pancakes and compote are so indulgent and filling that you might not have room.
Here are some tips for making the compote and a bevy of breakfast inspo in case these blueberry pancakes aren’t your cup of tea. Please let me know how these turn out for you and ask any questions you might have in the comments section below. Thanks for reading!
- 1 1/4 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- dash sea salt
- dash Nutmeg
- 1 cup milk I use unsweetened almond
- 1 tablespoons butter melted
- 1 egg
- 1 teaspoon vanilla
- handful fresh blueberries
- 1 cup fresh blueberries
- 3 tablespoons sugar
- 1/4 cup water
- 1/2 teaspoon lemon zest
Mix together all dry ingredients except blueberries in a large bowl.
Add wet ingredients and whisk until smooth. Batter will be thick and small lumps are ok.
Grease and heat a skillet over medium heat. Add about 1/3 cup of batter and allow to cook for about a minute or until bubbles form on the surface and start to pop.
Sprinkle a few blueberries over top then flip and cook for another 45 seconds or so. Repeat with remaining batter until consumed.
Add all ingredients to a small saucepan over medium heat and stir until sugar is dissolved.
Cook for a few minutes until bubbling. Berries will begin to burst.
Reduce heat to low and simmer for about 10 minutes. Serve warm over pancakes.