Very Berry Pancakes

Happy 4th of July!!! What better way to wake up on the holiday to a breakfast of fresh blueberry pancakes topped with homemade strawberry syrup and a little powdered sugar sprinkled on top?! It was a trick question, there is no better way to start the day to celebrate and pay tribute to the red, white and blue! And seeing as I'm not normally one to eat pancakes or waffles (I always like the idea of them, but when it comes time to order, I never get them), these were a pretty delicious way to start the day. Maybe I've turned the corner!

Makes about 8 4-inch pancakes


  • all-purpose flour (3/4 cup)
  • sugar (1.5 tablespoons)
  • baking powder (1 tablespoon)
  • salt (.5 teaspoon)
  • milk (3/4 cup)
  • butter (1.5 tablespoons, melted)
  • egg (1)
  • vanilla extract (1/2 teaspoon)
  • strawberry preserves (1/2 jar or more depending on how much syrup you & your guests like)
  • powdered sugar, for sprinkling


Whisk the flour, sugar, baking powder and salt together in a large bowl. Quickly mix the milk, egg, butter and vanilla into the dry ingredients. Fold in the blueberries.
love, love, love fresh blueberries
one of the best ways to use fresh berries...pancakes & muffins!
Lightly grease a skillet with vegetable oil and place over medium heat. Once the skillet and oil is hot, pour 1/4 cup batter for each pancake onto the the skillet. Wait 2 to 3 minutes until you flip the pancakes or until bubbles have appeared on the surfaces and the undersides are browned.
Once the bubbles appear, its time to flip
hello pretty little things!
Meanwhile pour 1/2 a jar of the fresh strawberry preserves into a small sauce pan. Add several tablespoons of water and let simmer over medium heat. I don't have measurements on the amount of water but start with a few tablespoons and keep adding until you get the desired consistency.

Once the pancakes are ready and the strawberry syrup, stack a few pancakes, drizzle the syrup and sprinkle some powdered sugar on top. Then, devour it all!