These Blueberry Muffin Pancakes are the perfect blend of two of my favorite breakfast items! Thick and fluffy blueberry pancakes get covered in a streusel topping while frying. This way, the streusel sort of cooks into the pancake – ending up tasting like the streusel you find on those big bakery blueberry muffins! Serve the stack warm, covered in maple syrup and whipped butter.
The pancakes come together really easily and can be doubled (or tripled) up to suit your needs. I make the recipe below to serve two very happily. With pancakes, it really is always best to make too many rather than too few. I recommend keeping a plate in the oven set on very low, but warm, to keep the pancakes on until ready to serve.
The pancakes are based off my basic pancake recipe. I sprinkle the fresh blueberries on top of the pancake when I first scoop the batter into the frying pan. Feel free to change the size of these to plate size or mini, whatever best suits you!
What even is Streusel!?
Streusel topping is a crumbly mixture typically made from flour, sugar, and butter, often with added spices like cinnamon or nuts. It’s commonly used to add texture and sweetness to baked goods such as coffee cakes, muffins, and fruit pies.
The origins of streusel date back to German baking traditions, where the word “streusel” comes from the German verb “streuen,” meaning “to sprinkle.” It was traditionally used to add a sweet, crunchy layer on top of cakes and pastries. Over time, streusel became popular in many cultures, evolving into various regional forms and adaptations.
Streusel is beloved for its versatility and the way it enhances the flavor and texture of desserts, making it a staple in both home baking and professional pastry kitchens.
Top Tips for Perfect Pancakes
Here are some top tricks for making great pancakes:
- Use Fresh Ingredients: Ensure your baking powder or baking soda is fresh for the best rise.
- Don’t Overmix: Mix until just combined; lumps are okay. Overmixing can lead to tough pancakes.
- Let the Batter Rest: Allow the batter to rest for 10-30 minutes to improve texture.
- Preheat the Pan: Make sure your skillet or griddle is hot enough before pouring the batter (medium heat works well).
- Use a Nonstick Surface: Lightly grease the pan with butter or oil to prevent sticking.
- Control the Pour: Use a measuring cup or ladle for consistent sizes and even cooking.
- Watch for Bubbles: Flip pancakes when bubbles form on the surface and the edges look set.
- Experiment with Add-Ins: Try blueberries, chocolate chips, or nuts for extra flavor.
- Keep Them Warm: Place cooked pancakes in a low oven to keep them warm while you finish the batch.
- Serve with Variety: Offer different toppings like syrup, fruit, or whipped cream for a delicious experience.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this recipe. I can find everything I need at my local supermarket or grocery store. Use two medium non-stick frying pans on a medium/low heat for best results!
- Unsalted Butter
- Granulated Sugar
- Large Free Range Eggs
- Plain (All Purpose) Flour
- Baking Powder
- Blueberries
- Light Brown Sugar
- Ground Cinnamon
TIPS FOR THE BEST Blueberry Muffin Pancakes
- Butter: Unsalted melted butter goes into the batter for that extra bubbly, fluffy texture.
- Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
- Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
- Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
- When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
- Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.
- Streusel: Stir all the ingredients together in a small bowl to form a wet-sand-like consistency. Sprinkle onto the wet side of the pancake after adding blueberries.
For these Blueberry Muffin Pancakes, use a large mixing bowl and hand whisk – do not use an electric whisk as it will over mix and fall flat. If you want more wild brunch recipe ideas, check out my Maple Bacon Cinnamon Rolls. For videos and baking inspiration, head on over to my Instagram.
MAKE AHEAD AND STORAGE FOR Blueberry Muffin Pancakes
You can absolutely make the batter and streusel ahead of time. To do so, make the streusel as described in the recipe and place in an airtight container in the pantry/cupboard overnight/until ready to serve. For the batter, whisk everything together in a bowl, cover and refrigerate overnight. This way, you can wake up and start frying immediately.
To store these, I place any leftover pancakes in sandwich bags and place in the refrigerator. Either microwave or place in a frying pan on a low heat to warm up again. They will last 1-2 days like this. You can also freeze pancakes. Again, place in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator before warming up and eating!
Blueberry Muffin Pancakes
Ingredients
For the Streusel
- 4 tbsp (4 tbsp) Unsalted Butter Cold
- 80 g (⅔ cups) All Purpose Flour (Plain Flour)
- 80 g (⅓ cups) Light Brown Soft Sugar
- 2 tsp (tsp) Ground Cinnamon
For the Pancakes
- 140 g (1 cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk
- 2 (2) Large Eggs
- 2 tbsp (2 tbsp) Unsalted Butter Melted
- 100 g (¾ cups) Fresh Blueberries
Instructions
For the Streusel
- Make the streusel by combining all the ingredients in a small bowl. Bring everything together with a fork. It should resemble wet sand: crumbly but not entirely dry. Add more flour if it feels very wet/paste-like. Set aside.
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre and add the milk, eggs and melted butter. Whisk until barely combined – it should still be lumpy.
- Place a frying pan over a low to medium heat. Brush with melted butter or oil. Scoop about a 1/2 cup of batter onto the pan.
- Add some blueberries.
- Add a small handful of the streusel
- Fry for about 1-2 minutes – flipping when the air bubbles on the surface of the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Serve the pancakes with whipped cream, whipped butter, maple syrup, powdered sugar or any other desired toppings!
Notes
- To keep the pancakes warm while making a larger batch, heat the oven to about 150F. Place a heatproof plate or baking dish in the oven and add the pancakes once cooked. They’ll retain their heat ready for when you serve.
