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–+ servings

Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup

Pancakes filled with blueberries and topped with nutty oat streusel and blueberry syrup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4

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.
Keyword pancakes
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