Blueberry Muffin Pancakes with Bourbon Streusel
Combine two delicious breakfast favorites! Fluffy blueberry filled pancakes are topped with a crumbly bourbon streusel.
Servings 12 Pancakes
Calories 328kcal
Ingredients
Streusel
- ½ Cup All-purpose flour
- 2 Tbsp Brown Sugar
- 2 Tbsp Quick Oats
- 2 Tbsp Butter melted and cooled slightly
- 2 Tbsp Bourbon
Pancakes
- 1 Cup All-purpose flour plus ½ Tbsp
- ½ Cup White Whole Wheat Flour
- 2 Tbsp Cornstarch
- 2 Tbsp Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 ½ Tbsp Lemon Juice
- 1 ⅓ Cups Milk room temperature
- 2 Eggs room temperature
- 2 Tbsp Unsalted Butter melted and cooled
- 1 Cup Blueberries
Instructions
Streusel
- Preheat the oven to 350 with a rack in the center, and line a sheet pan with aluminum foil.
- In a small mixing bowl, whisk together the flour, sugar, and oats. Then add in the butter and bourbon. Stir until combined and the mixture is crumbly.
- Spread the streusel on the prepared sheet pan, and bake for 5 minutes. Stir the streusel, and then bake for another 5 minutes. Turn off the oven, and set streusel aside to cool.
Pancakes
- While the streusel is baking, 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.
- In a large bowl, 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.
- Pour the milk mixture into the flour mix and whisk together until just combined. It's better to have pancake batter that is a little bit lumpy, rather than completely smooth, but there should be no large dry pockets. Fold in the blueberries.
- Heat a griddle or other large, flat pan over medium, and spray or grease the pan. Once hot, add ¼ cup scoops of pancake batter. Work in batches (see note) depending on the size of your pan. Cook each 3-5 minutes per side, until golden brown.
- Serve a short stack or individual pancakes topped with a spoonful of streusel and a drizzle of maple syrup. Serve immediately, or store the pancakes and streusel separately for 2-3 days (see note)½.
Notes
- To keep pancakes warm while cooking in batches, you can heat the oven to its lowest setting (150-200°) and place a lined sheet pan inside on a rack in the middle, with a cake pan that has about ½ an inch of water underneath. Add pancakes to the sheet pan as they are done cooking, and then close the oven.
- Make ahead tip:
- Cooked pancakes can be stored in a sealed container or bag in the fridge for 2-3 days. Reheat in the microwave, oven, or toaster oven until warmed through.
- Cooked streusel can be stored in a sealed bag at room temperature for up to a week.
- If you end up with extra streusel, use it to top yogurt, add to granola, or simply enjoy on its own as a snack.
- To make this alcohol free, replace the bourbon in the streusel with non-alcoholic whiskey, or 1 tsp vanilla extract diluted into 2 tbsp water.