Description
Easy, Indulgent, and Delicious! These Blueberry Pancakes with Chocolate Ganache and Berry Sauce are the perfect blend of sweet, fluffy, and luxurious. With bursts of fresh blueberries, a rich chocolate ganache drizzle, and a vibrant berry sauce, this recipe will take your breakfast or brunch to a whole new level. Perfect for a weekend treat or any special occasion!
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil, for greasing
For the Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream (or coconut cream for dairy-free)
For the Berry Sauce:
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 2 tbsp honey or maple syrup
- 1 tsp fresh lemon juice
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in blueberries.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake. Cook until bubbles appear on the surface and edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown. Repeat with remaining batter.
- Make the Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat cream in a saucepan until it begins to simmer, then pour over chocolate. Let sit for 1-2 minutes, then stir until smooth.
- Prepare the Berry Sauce: In a small saucepan, combine mixed berries, honey (or maple syrup), and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, about 5-7 minutes. Remove from heat.
- Assemble and Serve: Stack pancakes on a plate, drizzle with chocolate ganache, and spoon berry sauce over the top. Garnish with extra fresh berries if desired. Serve warm.
Notes
- Storage: Store leftover pancakes in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating: Reheat pancakes in the toaster or microwave for a quick breakfast.
- Make it Dairy-Free: Substitute coconut cream for heavy cream in the ganache and use non-dairy milk in the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes