If blueberry muffins are your thing, then these glazed blueberry pancakes will be up your alley. The lime glaze topping really understands the assignment so you won’t even think of maple syrup. These fluffy pancakes have hints of cardamom and nutmeg and are filled with bits of fruit. They are such a yummy brunch and really give off fancy vibes.
The lime glaze consists of cream, icing (confectioners’) sugar and lime juice. It is thick enough to stick to the pancakes but runny enough to be spread over the pancakes with ease. They really take these pancakes to the next level and pair awesomely with the blueberry. I liked grating some lime zest on top of the glazed pancakes for the perfect finish but it is totally up to you!
I mashed the blueberries into a semi-smooth pulp before folding it into the batter. However, you can blend them with milk to get smooth blueberry pancakes. The first thing with making good pancakes is keeping all the ingredients at room temperature and also avoiding over-mixing the batter. Also, fry the pancakes on low-medium heat to get nice golden pancakes which don’t have black burn rings.
If you want more fruit-based pancakes, check out my jumbo banana choc chip pancakes!
Ingredients
Blueberry pancakes
(makes 9-10 large pancakes)
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons baking powder
1 teaspoon cardamom
1/2 teaspoon ground nutmeg
2 large eggs, at room temperature
2 tablespoons melted butter or oil
1 tablespoon vanilla extract
1 cup almond/dairy milk
6 oz fresh blueberries
Cooking oil
Lime glaze
1&1/2 cups confectioners' (icing sugar)
3 tablespoons lime juice
1/4 cup cream
Lemon zest to garnish
Instructions
Blueberry pancakes
- Mash the blueberries on a plate.
- Mix the flour, sugar, salt, baking powder, cardamom and nutmeg together in a large mixing bowl.
- In a separate bowl, whisk the eggs, butter, vanilla extract and milk for 1 minute.
- Combine the egg mixture with the flour mixture in step 2 but don't over combine it.
- Fold in the mashed blueberries into the same bowl.
- Transfer the batter to a serving cup or measuring cup to easily portion the batter.
- Drizzle a few tablespoons of oil in a heated frying pan.
- Pour a few tablespoons of batter into medium-sized circles onto the frying pan and fry for about 3-4 minutes on medium heat.
- Flip and continue frying for another 2 minutes.
- Repeat steps 7-9 for the remaining pancake batter.
Lime glaze
- Whisk the icing sugar with the cream and lime juice until smooth.
- Spread immediately as desired over the pancakes and garnish with lime zest.
Notes
Store leftovers for up to 2 days.