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Breakfast / Brunch

Blueberry Pancakes with Blueberry Syrup

Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. Blueberry Pancakes with a luscious blueberry syrup are a delicious reason to invest in a cast-iron griddle pan, if you don’t already own one.


5 servings (about 20 pancakes)

Total Time

30 minutes

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Test Kitchen Tips

If using frozen berries in the pancake batter, thaw them first, and gently blot them dry on paper towels so their color doesn’t leach into the batter.

Keep the first batch of pancakes warm on a baking sheet in a 200-degree oven while cooking the remaining pancake batter.


For the syrup, heat blueberries, ¾ cup water, maple syrup, and cinnamon in a saucepan over medium-high to a boil. Reduce heat and simmer until blueberries begin to burst, 1520 minutes.

Whisk together cornstarch and 1 Tbsp. water, then whisk into syrup; cook until thick and syrupy, 12 minutes. Stir zest into syrup, then transfer to a blender or food processor; pulse until syrup reaches desired consistency.

Preheat a cast-iron griddle over medium while mixing batter.

For the pancakes, combine flour, sugar, baking powder, salt, and baking soda.

Whisk together milk, sour cream, eggs, and 4 Tbsp. butter; whisk into dry ingredients just until blended. Fold blueberries and zest into batter.

Brush griddle with melted butter. Pour about ¼ cup batter onto hot griddle for each pancake. (If batter seems too thick, thin with 1–2 Tbsp. more milk.)

Cook pancakes until bubbles appear on tops and bottoms brown, 4 minutes. Flip pancakes and cook until bottoms brown, 3 minutes more. Repeat with remaining batter.

Nutritional Facts

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