Ingredients
- 2 tablespoons butter
- 1 cup blueberries
- 3 tablespoons dark brown sugar
- 1 tablespoon fresh squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ½ cup milk
- 2 large eggs
- 6 tablespoons all-purpose flour
- 1 pinch salt
What Makes This Recipe So Great
These pancakes are fluffy and soft, making each bite feel like a cloud. The fresh blueberries add a burst of natural sweetness and a pop of color. They are perfect for a comforting breakfast that feels light but satisfying.
Tips For Better Flavor
- Use fresh or frozen blueberries, but if frozen, add them directly to the batter without thawing.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes tender.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes tender.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
Directions
Gently heat your oven to 425°F (220°C). Grab two shallow, oven-safe dishes—about a cup each—and divide the butter between them. Pop the dishes in the oven just long enough for the butter to melt. While that’s happening, mix together the blueberries, brown sugar, lemon juice, and cinnamon in a bowl until everything is nicely combined. In another bowl, whisk together the milk, eggs, flour, and a pinch of salt until smooth. Pour the batter evenly into the buttered dishes, then spoon the blueberry mixture on top. Scatter a few extra blueberries over everything for good measure. Bake in the oven until the pancakes have puffed up and turned a lovely golden color, which should take about 17 to 20 minutes.
How To Present This Dish
Serve warm with a drizzle of maple syrup or honey. Add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. Fresh fruit or a side of yogurt also pairs nicely for a balanced meal.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a toaster or microwave to keep them soft. For longer storage, freeze the pancakes between parchment paper and place them in a freezer bag for up to a month.
