Fluffy Buttermilk Pancakes with Homemade Blueberry Sauce

A few weeks ago when I went berry picking with friends, I went a little overboard! We already had a huge carton of blueberries we had picked up from the store and then I brought home 4 more full pints from the farms! I don’t like seeing food go to waste so I decided to make a sweet and tart blueberry sauce to top a stack of warm fluffy buttermilk pancakes. Holy goodness! This sauce is so much better than syrup and I can’t wait to use it in cupcakes, cookies, and ice cream!

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Ingredients:

(makes 10-12 medium pancakes)

For pancakes:

2 cups all-purpose flour

2 Tbs sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 cups (1 pint) low-fat buttermilk

2 eggs, beaten

¼ cup unsweetened applesauce (or vegetable oil)

Butter, oil, or bacon grease to coat skillet

For blueberry sauce:

2 cups fresh blueberries

½ cup sugar

½ cup water

Juice from half a lemon

2 Tbs cornstarch

2 Tbs cold water (for cornstarch)

½ tsp vanilla extract

1 tsp lemon zest

In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix buttermilk, eggs, and applesauce. Pour into dry ingredients and stir until just combined. Don’t over-mix, you want the batter to be slightly lumpy.

Coat a skillet with butter, oil, or bacon grease (bacon grease makes them taste so much better!) and heat over low-medium heat. Once the skillet is hot, drop ¼ cup of the batter on. Cook for 2-3 minutes or until bubbles begin to form on the surface. Flip it over and cook another 1-2 minutes.

Repeat until batter is gone.

I like to put my pancakes on a plate that I store in the microwave to keep warm while the others are cooking or you can put them in a baking dish and heat the oven to 200 degrees F. Place the cooked pancakes in the dish and into the oven to keep warm.

You can start on the blueberry sauce while you’re cooking the pancakes or wait until after you’re finished.

In a medium sized saucepan, combine blueberries, sugar, water, and lemon juice and heat on medium setting. Bring to a boil, stirring every couple of minutes (be careful not to crush blueberries).

In a small bowl mix cornstarch and 2 Tbs of cold water. Add to blueberry mixture and stir until combined. Turn heat to low and simmer until blueberry sauce is thick (1-2 minutes).

Remove from heat and stir in vanilla extract and lemon zest. Let sauce cool about 5 minutes before serving.

Tattooed Martha Tip: Make this sauce the night before and let it cool to room temperature. Cover with plastic wrap and store in the refrigerator until ready to use. Remove plastic wrap and heat on low to medium setting to warm it back up. Stir in 1-2 teaspoons of water if sauce is too thick.

Pour as little…