Blueberry Syrup Pancakes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 392kcal

Ingredients

  • 1.25 cup All-purpose flour
  • 3/4 Tbsp Baking powder
  • 3/4 tsp Salt
  • 1.5 Tbsp Sugar
  • 1 Cup Milk
  • 1.5 Tbsp Butter melted
  • 3/4 tsp Vanilla extract
  • 6 oz Chicken sausage links sliced
  • Nonstick spray substitute butter is desired

Blueberry Syrup

  • 1 cup Blueberries
  • 1/4 cup Sugar
  • 1/2 cup Water
US Customary - Metric

Instructions

  • For the blueberry syrup: Add the blueberries, sugar, and water to a saucepan on low-medium heat. Bring to a low simmer and cook until the liquid reduces by half. Then set aside.
  • Mix the flour, baking powder, salt, and sugar in a large bowl.
  • In another bowl, whisk together the milk, butter, and vanilla.
  • Add the milk mixture to the flour mixture, and stir until the batter is combined.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray.
  • Pour 1/2 cup batter into circles.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • Top the pancakes with blueberry syrup and serve with chicken sausage.

Nutrition

Calories: 392kcal | Carbohydrates: 58g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1176mg | Potassium: 154mg | Fiber: 2g | Sugar: 24g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 3mg

Blueberry Syrup Pancakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 392 kcal

Ingredients
 
 

  • 1.25 cup All-purpose flour
  • 3/4 Tbsp Baking powder
  • 3/4 tsp Salt
  • 1.5 Tbsp Sugar
  • 1 Cup Milk
  • 1.5 Tbsp Butter melted
  • 3/4 tsp Vanilla extract
  • 6 oz Chicken sausage links sliced
  • Nonstick spray substitute butter is desired

Blueberry Syrup

  • 1 cup Blueberries
  • 1/4 cup Sugar
  • 1/2 cup Water

Instructions
 

  • For the blueberry syrup: Add the blueberries, sugar, and water to a saucepan on low-medium heat. Bring to a low simmer and cook until the liquid reduces by half. Then set aside.
  • Mix the flour, baking powder, salt, and sugar in a large bowl.
  • In another bowl, whisk together the milk, butter, and vanilla.
  • Add the milk mixture to the flour mixture, and stir until the batter is combined.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray.
  • Pour 1/2 cup batter into circles.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • Top the pancakes with blueberry syrup and serve with chicken sausage.

Nutrition

Calories: 392kcalCarbohydrates: 58gProtein: 13gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 1176mgPotassium: 154mgFiber: 2gSugar: 24gVitamin A: 400IUVitamin C: 4mgCalcium: 212mgIron: 3mg
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