Blueberry Syrup Pancakes

Prep Time 15

Cook Time 20

Servings servings

Calories 392kcal

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.