Blueberry Pancakes with Cinnamon Pecan Streusel
Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup are one of our favorite summer breakfasts. Pancakes were hands down the favorite breakfast food at my house while my kids were in preschool and elementary school. I think I made pancakes every single morning for about 7 years straight. Until the morning my oldest daughter declared she didn’t eat pancakes anymore. I was a little relieved, because frankly I couldn’t any more pancakes, either. But, I was also a little sad, because it seemed like our mornings would be forever changed. It sounds dramatic now, but at the time it was kind of a big deal. Then, my oldest daughter started middle school, and she still refused to eat pancakes. But, some time in high school, she asked me to make pancakes again, and before I knew it, I was making pancakes again, a few times a week.
The Pancake I’ve Made the Most
Over the years, I’ve made all kinds of pancakes. I’ve made tiny silver dollar pancakes, pancakes in fairy tale character shapes, and pancakes in shapes to make teenage girls giggle. For those pancakes, I’ve made all different kinds of syrups, with maple syrup being the most popular. And, I’ve made all different flavors of pancakes, but there has been one kind of flavor that has reigned supreme, the chocolate chip pancake. That all started one day when a certain sleepover guest announced “, I only eat chocolate chip pancakes.” And, then, of course, for years, my little angels would not eat a pancake that did not contain mini chocolate chips.
As you can see, I have a lot of passion for pancakes, especially these Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup. I thought for sure the streusel would entice my pickiest eater to try these pancakes. But, in her defense, she had eaten an awful lot of pancakes growing up, so she skipped the pancakes, but did eat a speck of streusel. Anyway, my husband and I loved these, and they were even good warmed up the next day.
How I Made my Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup
I started this recipe by making the streusel. While it baked I made the syrup. I used fresh blueberries, but often use the frozen tiny Maine blueberries. While the streusel and syrup cooked, I mixed up the batter. I used Greek yogurt, but you can also use sour cream. Of all the pancake recipes I’ve come up with over the years, these Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup has been everyone’s favorite. Obviously, they taste great with chocolate chips, instead of blueberries.
Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup
Ingredients
For the Cinnamon Pecan Streusel:
- ⅔ cup old-fashioned oats
- ⅓ cup flour
- 2 tbsp. brown sugar
- 5 tbsp. melted butter
- ½ cup chopped pecans
- ¼ tsp. cinnamon
For the Blueberry Syrup:
- 1½ cup blueberries
- ¼ cup sugar
- ¼ cup water
- 1 tsp. cornstarch
For the Blueberry Pancakes:
- 1 cup flour
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 1 egg
- 1 cup milk
- ¼ cup Greek Yogurt
- 2 tbsp. melted butter
- 2 tbsp. butter, for greasing the pan
- 1½ cup blueberries
Instructions
For the Cinnamon Pecan Streusel:
- Preheat the oven to 350°.
- Mix all the ingredients together in a bowl. Spread the mixture on to a large baking sheet and bake for 15 minutes. Using a fork, break up any large clumps.
For the Blueberry Syrup:
- Put all the ingredients in a 3 quart saucepan, and simmer for 12 minutes or until thick and syrupy.
For the Blueberry Pancakes:
- Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
- In a second bowl, beat together the egg, milk, and yogurt. Then stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter, and then the blueberries.
- Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
- Top pancakes with syrup and streusel.
