Blueberry Apple Pancakes

Written by on in Pancakes

Nothing says the weekend to me more then making a batch of fresh pancakes. Who doesn’t love pancakes? You know the ones that are fluffy on the inside with a slight sear on the outside. They’re a great way to start the day. Now some people would rather just buy a boxed mix and prepare them that way, but there is just something about making them from scratch that makes them so much better. The best part is most people have all the ingredients they need right on their shelves.

Whenever I do make some fresh pancakes I like to double or even triple the batch. Pancakes store really well in the freezer. You just have to place completely cooled pancakes in a ziplock bag layered between wax paper and you can have pancakes ready to toast up at your whim.

Pancakes are so versatile. They can be flavored in a variety of different ways, Banana, Peach, Pumpkin even chocolate but I will say my favorite would be these, Blueberry Apple Pancakes. They are loaded with sweet bits of apple and a burst of blueberry with every bite, and as if there weren’t enough blueberries in the pancakes, I top them with a warm Blueberry compote, yum!

So why not whip up a batch, I am sure you will enjoy them.

To start add the flour, baking powder, baking soda, salt and fresh ground nutmeg to a large bowl and whisk together.

Into a separate medium bowl beat your eggs. To the eggs add milk, plain greek yogurt and melted butter.

Pour the wet ingredients into the dry and mix until combined.

Peel and grate your apples using a box grater on the larger side. Fold grated apple into batter.

Fold in blueberries and lemon zest. Mix until fully combined.

Heat a small pat of butter in a large skillet on medium heat. Scoop out a small amount of batter with an ice cream scoop and place in the hot skillet. Cook for 3 to 4 minutes or until the pancakes start to bubble around the edges, then flip. Continue cooking for another 3 to 4 minutes or until golden brown.

To serve with a blueberry compote, heat fresh or frozen blueberries in a medium saucepan. To the blue berries add sugar and lemon juice. The blueberries will start to breakup and form a juice. Remove 1 tablespoon of juice and place it into a small bowl. Add cornstarch and mix until a slurry forms. Pour the cornstarch slurry into the blueberries and let cook for a minute or two or until it starts to thicken. Pour over warm pancakes and serve.

Blueberry Apple Pancakes

Pancakes:

Ingredients:

  • 1 3/4 Cup all purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon fresh ground nutmeg
  • 2 Large eggs
  • 1 Cup milk
  • 1 Cup plain Greek yogurt
  • 1/4 Cup unsalted butter melted and cooled
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon fresh lemon zest
  • 1 1/2 Cup fresh blueberries rinsed
  • 1 Fuji apple or the like rinsed and peeled
  • 1 Tablespoon unsalted butter

Instructions:

  1. To a large mixing bowl add flour, baking powder, baking soda, salt and nutmeg and whisk until combined.
  2. To a separate large bowl lightly whisk eggs. Add milk, yogurt, melted butter and vanilla extract.
  3. Pour wet ingredients into dry ingredients and fold in using a rubber spatula.
  4. Grate apple using a box grater on the largest side. Add grated apple, blueberries and lemon zest to batter and fold in until just combined.
  5. Heat half a tablespoon of butter in a large skillet over medium heat. Using an ice cream scoop, place a small scoop of batter in the hot skillet and cook 3 to 4 minutes or until bubbles start to form around the edges. Flip pancake and continue cooking on other side another 3 to 4 minutes or until golden brown. Repeat with remaining batter, using remaining butter as needed.
  6. Enjoy

Blueberry Compote:

Ingredients:

  • 2 Cups fresh or frozen blueberries rinsed
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon lemon zest
  • 1 Teaspoon cornstarch

Instructions:

  1. Place blueberries in a small sauce pan on medium heat. To the blueberries add sugar and lemon zest and cook until blueberries start to break up and juices form.
  2. Remove 1 tablespoon of the juice from the blueberries and place in a small bowl. Add cornstarch to the blueberry juice and stir to form a slurry. Pour slurry into blueberries cook 1 to 2 minutes or until blueberries start to thicken.
  3. Pour blueberry compote into a small serving bowl and serve with pancakes.