Leave the stress of the workweek behind and ring in the weekend with a stack of our Indulgent Fluffy Blueberry Pancakes.
Though my weekday breakfasts tend to be pretty sober, come the weekend, morning meals are a feast full of indulgences. The fact that I don’t need to rush and can start the day with the luxury of a big pot of coffee and the paper is enough to set the tone. Candles are lit, a little jazz plays softly in the background, and you can expect some serious cooking to be taking place in my kitchen.
Sometimes I’ll keep things cozy and nostalgic by making a hearty breakfast casserole served with tempeh bacon and a side of home fries. Other times, I’ll go the elegant route and make a gorgeous quiche with homemade flaky pastry, served with grilled vegetables and perhaps a mimosa or two.
When my daughter comes to visit from college, however, it’s always pancakes. They were a standard treat when she was still living at home, so as you can imagine, I’ve added quite a few pancake variations to my recipe collection over the years. From savory pancakes made with cheese to these fluffy blueberry pancakes kissed with a whisper of thyme and served with a deliciously fruity and slightly tangy blueberry sauce.
I am a huge fan of cooking with fresh herbs. It’s my way to make use of the abundance I have in my garden, and it adds such incredible fragrance and finesse to my dishes. Thyme pairs beautifully with lemon and blueberries, adding freshness, a touch of sweetness, and subtle earthy nuances. If you don’t have thyme, though, don’t hesitate to give this recipe a go. It will still be delicious.
Cheers to the weekend!
Can I make these vegan?
Yes, if you’re vegan, lactose intolerant, or simply trying to cut down on the use of animal products, you can easily tweak this recipe. Personally, I like to replace the milk with soy milk, which has a bit more fat and protein than almond or oat milk and will therefore work better in a recipe that omits eggs. Speaking of eggs, though I usually replace them with a flax egg in most recipes, in this recipe, a half-cup of applesauce works quite well at replacing both eggs, keeping them light and fluffy without adding a strong apple flavor. Finally, replace the ricotta with an equal amount of silken tofu, the butter with a plant-based variety, and the honey with maple syrup.
How do I store leftovers?
These pancakes can be transferred to an airtight container and stored in the fridge for up to 3 days. Store the sauce separately. You can also freeze both (separately) in freezer-safe containers or a Ziploc bag for up to 3 months. When storing the pancakes, place a piece of parchment paper between them to prevent sticking. Thaw overnight in the fridge. The sauce can be eaten warm or cold.
Serving suggestions
Instead of the blueberry sauce, try serving these pancakes with a drizzle of Spiced Maple Syrup or our Strawberry Sauce for even more fruity goodness. If you’d like to serve something savory alongside your pancakes, give this filling and beautifully golden Vegetarian Breakfast Casserole a go. We love it with a side of Breakfast Potatoes and a bowl of fresh greens drizzled with good olive oil and flaky sea salt.
Indulgent Fluffy Blueberry Pancakes
Ingredients Â
For The Blueberry Sauce:
- 2 cups fresh blueberries
- 1 cup blueberry jam
- 1 lemon zested and juiced
For The Fluffy Pancakes:
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 2 eggs
- 1 1/4 cups milk
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
InstructionsÂ
To Make The Blueberry Sauce:
- Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Cook over low heat until the berries pop and the sauce thickens. Keep warm on the stove until the pancakes are ready.
To Make The Pancakes:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.
- In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
- Heat a griddle over medium heat, spray with cooking spray or brush with melted butter. Spoon a ladle of batter onto it, top with the berries (if you didn't stir them through the batter), and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Cook for an additional 2 minutes Serve with the blueberry sauce.
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