June 29, 2012

Blueberry Brown Sugar Pancakes with Maple Glaze

I love blueberry season!  You will always find blueberries in my fridge this time of year.  I decided to use some of those beautiful blueberries in pancakes for breakfast yesterday.  These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!  

  • 1 1/2 c all-purpose flour 
  • 1 tbsp baking powder 
  • 1 tsp ground cinnamon 
  • 1 1/4 c milk
  • 1 large egg 
  • 1 tbsp honey 
  • 1 tbsp brown sugar 
  • 1/4 tsp salt 
  • 1 c blueberries
Cinnamon-sugar topping:
  • 1/4 c brown sugar
  • 1/2 tsp ground cinnamon 
Maple glaze:
  • 1/2 c confectioners' sugar 
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract 


Make the cinnamon sugar topping.  In a small bowl, combine the brown sugar and cinnamon.  Set aside until ready to use.

Make the maple glaze.  In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract.  Set aside until ready to use.  

Make the pancake batter.  In a large bowl, sift together the flour, baking powder and cinnamon.  In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt.  Stir the wet ingredients in with the dry ingredients until well combined.  Stir in the blueberries.  Allow the batter to set for 15 minutes before using.

Heat a large skillet or griddle over medium heat.  Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake.  Cook the pancakes on one side until golden brown.  Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.  

Drizzle the maple glaze over all.  

Serve hot and enjoy!

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