- VE
- LF
Buttermilk Pancakes with Blueberry Sauce
Make these amazing Buttermilk Pancakes with Blueberry Sauce, easy to make gluten-free.
Ingredients
Instructions
To Make Pancakes:
- Step 1
Combine all ingredients except syrup in a bowl mixing well. Let batter sit for about 30 minutes for fluffier pancakes.
- Step 2
While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non stick cooking spray.
- Step 3
Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
- Step 4
Continue until all pancake batter is used.
- Step 5
Prepare pancakes with blueberry sauce.
To Make Sauce:
- Step 6
Place the blueberries into a medium-sized saucepan.
- Step 7
Warm up to medium-high heat.
- Step 8
Add in the water, sugar, cornstarch, and vanilla.
- Step 9
Let them heat and boil for about 5 minutes until soft.
- Step 10
Once boiled, remove from the heat and place in a mesh strainer over a bowl. Press the blueberries down with a spoon to strain out the sauce.
- Step 11
Discard the chunks from the strainer.
- Step 12
Set the sauce aside until ready to use over the pancakes.
Tips & Tricks
Per serving
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