Blueberry Pancakes with Chocolate Ganache and Berry Sauce
Delightful breakfast pancakes bursting with fresh blueberries, paired with rich chocolate ganache and a vibrant berry sauce, perfect for a special occasion or a cozy family brunch.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk Can substitute with whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
For the Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Berry Sauce
- 1 cup fresh mixed berries (such as strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon water
Instructions
Pancake Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract to create a creamy mixture.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix! Gently fold in the fresh blueberries.
Cooking the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and continue to cook until golden brown.
Making the Ganache
- In a microwave-safe bowl, heat the chocolate chips and heavy cream together in 30-second intervals, stirring well after each session until you achieve a smooth, glossy mixture.
Making the Berry Sauce
- In a small saucepan, combine the mixed berries, sugar, and water. Heat over medium heat, stirring often until the berries begin to break down and the sauce thickens slightly.
Serving
- Serve the blueberry pancakes drizzled with chocolate ganache and topped with homemade berry sauce. Enjoy!
Notes
To prevent tough pancakes, avoid overmixing the batter. For added richness, use whole milk instead of buttermilk. Freeze leftovers for quick breakfasts later.