Pancakes with Blueberry Ginger Sauce

Catherine Cappiello Pappas


What better way to start the week off than with a stack of pancakes served with a sweet and tangy blueberry ginger sauce?


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5 Min
10 Min


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for the pancakes:
2 cups self-rising flour
2 tbs. sugar
1 egg
1½ cups milk
3 tbs. canola oil
pat of butter for frying the pancakes
dollop of sour cream to top the pancakes
for the blueberry ginger sauce:
1 cup of frozen blueberries
1 inch piece of ginger – grated
1 cup of water
¾ cup of sugar
zest of 1 lemon
juice of 1 lemon
zest of 1 orange

How to Make Pancakes with Blueberry Ginger Sauce


  • 1For the Pancakes:
    Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl and whisk. Mix the wet ingredients with the dry and mix. If the batter is too thick add more milk to thin out the batter. Add the milk a little at a time until the desired consistency is achieved.
    Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan.
    When the bubbles appear in the pancakes; flip and finish cooking on the other side.

    For the Blueberry Ginger Sauce:
    Heat a small sauce pan. When the pan is hot add the sugar. The sugar will seem to burn; don’t worry. Add the water immediately and stir. Add the lemon juice, lemon zest and orange zest.
    Turn the heat to low and while preparing the pancakes.
    Plate the pancakes. Top with a dollop of sour cream; the blueberry sauce and syrup.

Printable Recipe Card

About Pancakes with Blueberry Ginger Sauce

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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