Indulgent Fluffy Blueberry Pancakes

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Not only is this a beautiful dish, but these light and fluffy blueberry pancakes are indulgent and moist. Have them for breakfast, lunch, dinner, or dessert!

I had a big morning this morning – I registered my baby for kindergarten. Huge. I sort of expected it to be more of a ceremony, but I handed some papers over and was out of the office three minutes later. I cannot believe that next year he will be at big kid school with his brother and sister. Where did the time go? It is a scary and exciting time here at the Hester house.

I make a lot of pancakes. Obviously for breakfast, but more times than not, I make them for dinner. I love how fast they come together and how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to be used, so I added them to my fluffy blueberry pancakes. And they were heavenly.

Not only did they taste delicious, but how gorgeous are these? I love how light and fluffy they are, and the ricotta cheese keeps these pancakes really moist. Using fresh herbs when cooking and baking really takes your recipes from okay to outstanding.

Ingredients //

Fluffy Pancakes

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tbsp fresh thyme leaves
• 2 eggs
• 1 1/4 cups milk
• 1/2 cup whole milk ricotta cheese
• 2 tbsp melted butter
• 1 tbsp honey
• 1 tsp lemon zest
• 1 cup fresh blueberries

Blueberry Sauce

• 2 cups fresh blueberries
• 1 cup blueberry jam
• 1 lemon, zested and juiced

How to Make Indulgent Fluffy Blueberry Pancakes // The Steps

Step 1: I like to start with the blueberry sauce. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

Step 2: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.

Step 3: In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Step 4: Pour the wet ingredients into the dry ingredients.

Step 5: Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Step 6: Heat a griddle over medium heat, spray with cooking spray or melt butter. Spoon a ladle of batter onto it and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

Variations //

Fluffy pancakes are synonymous with variety, meaning you can change up the ingredients and get a completely new dish every time! I love the flavor of blueberries, lemon, and thyme together but you could include strawberries, bananas, diced apples, or chocolate chips instead.

You can also swap out the blueberry sauce for raspberry sauce, melted peanut butter, Nutella, whipped cream, or caramel sauce.

Serving Suggestions //

Like I said, these fluffy blueberry pancakes are a great dessert, but I find myself making them for dinner more often than not. If you’re indulging in these tasty pancakes for breakfast, I would recommend a side of eggs and bacon or sausage, or a big bowl of fruit to go along with them.

For dinner, they would go well with some roasted veggies, cornflake chicken, or a light salad to get your five a day in.

FAQs //

How to Store Indulgent Fluffy Blueberry Pancakes //

This is a great make-ahead recipe, because these fluffy blueberry pancakes keep well in the refrigerator for up to 3 days. Just stack them in an airtight container, separated by parchment paper so they don’t stick together. You can reheat them for a couple of minutes in the microwave, toaster oven, or in a skillet with a little bit of butter. Note that these pancakes taste much better fresh, so I would store the batter in the refrigerator rather than storing the cooked pancakes.

You could also freeze these pancakes for up to 2 months. Simply seal them in a container (separated by parchment paper) and when you want to heat them up, give them a couple of extra minutes – whichever heating method you choose.

The blueberry sauce can also be kept in the refrigerator for up to 4 days, and heated gently over the stove to reheat.

Indulgent Fluffy Blueberry Pancakes

bakedbree

Lemon Thyme Pancakes with Blueberry Sauce – these are special pancakes, but I wouldn’t save them for a special occasion. Lemon, blueberries, and thyme are so happy together.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 5 minutes mins

Course breakfast and brunch

Cuisine American

Calories 366 kcal

Ingredients

  

Fluffy Pancakes:

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tbsp fresh thyme leaves
• 2 eggs
• 1 1/4 cups milk
• 1/2 cup whole milk ricotta cheese
• 2 tbsp melted butter
• 1 tbsp honey
• 1 tsp lemon zest
• 1 cup fresh blueberries

Blueberry Sauce:

• 2 cups fresh blueberries
• 1 cup blueberry jam
• 1 lemon zested and juiced

Instructions

 

• For the blueberry sauce, add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.
• In a large bowl, whisk together 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 melt butter. Spoon a ladle of batter onto it and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

Notes

These fluffy blueberry pancaked fit in perfectly with my Sargento Flavor Journey.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 67gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 65mgSodium: 446mgFiber: 3gSugar: 32g

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