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Blueberry Muffin Pancakes

Blueberry Muffin Pancakes

These are the perfect blend of two of my favorite breakfast items - pancakes, and blueberry muffins! 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.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 People
Author: Florence Jackson

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

  1. 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.