Blueberry Muffin Pancakes with Bourbon Streusel

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Let's Make Blueberry Muffin Pancakes:

YIELD

12 Pancakes

TOTAL

30 min

CALORIES

328

ACTIVE

30 min

Streusel Ingredients

GET STARTED

1/2 CUP

Flour

2 TBSP

Quick oats

2 TBSP

Brown sugar

2 TBSP

Butter, melted

2 TBSP

Bourbon

Mix Streusel

1

– Preheat the oven to 350F. Whisk together the flour, sugar, and oats. Then add in the butter and bourbon. Stir until combined and the mixture is crumbly.

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Bake the Streusel

2

Spread the streusel on a sheet pan lined with foil, and bake for 5 minutes. Stir the streusel, and then bake for another 5 minutes. Set streusel aside to cool.

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Pancake Ingredients

GET STARTED

1/2 CUP

White whole wheat flour

1 CUP

Flour

2 TBSP

Cornstarch

2 TBSP

Sugar

1 TSP

Baking soda

1/2 TSP

Salt

1 1/2 TBSP

Lemon juice

1 1/3 CUPS

Milk

2

Eggs

2 TBSP

Butter, melted

1 CUP

Blueberries

Sour the Milk

1

In a liquid measuring cup, add the lemon juice. Then fill with milk until you have a total of 1 ⅓ cups liquid. Stir to combine and set aside for 5 minutes.

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Start the Batter

2

Whisk together the flours, cornstarch, sugar, baking soda, and salt. In the measuring cup with the milk, add in the eggs and butter and whisk to combined.

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Finish the Batter

3

Pour the milk mixture into the flour mix and whisk together until just combined. Then, fold in the blueberries. Heat a griddle over medium, and spray or grease the pan.

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Make Pancakes

4

Once the pan is hot, add ¼ cup scoops of pancake batter. Work in batches depending on the size of your pan. Cook each 3-5 minutes per side, until golden brown.

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Top & Serve

5

Serve a short stack  topped with a spoonful of streusel and a drizzle of maple syrup. Enjoy immediately, or store the pancakes and streusel separately for 2-3 days.

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