Old Fashioned Pancakes +Blueberry Syrup: Goodness, Oh My!

Saturday mornings in my house are usually spent gracefully waking up (I wish it was like in the movies with the heavenly’s opening up, Haha), enjoying a nice big breakfast as a family, and any errands that need to be taken care of, and if not then it’s just RELAXATION (Lifetime movies, blogging, and being a couch potato & of course Mothering too since that’s a 24/7 job!). Today, however, it’s a pretty gloomy day, so we’re not doing anything outdoors. Per usual, we enjoyed a great breakfast to start the day and what better way to fulfill your tastebuds than with pancakes.

If you’ve been following my blog for some time, you’d remember that a few months ago, I stumbled upon making homemade pancakes (instead of the boxed stuff that I was a full-time user of) and I’ve been sticking to it ever since! Today being no different. Below, you’ll find my recipe for both my Old Fashioned Pancakes Recipe & Homemade Blueberry syrup. Just to note, with this syrup, you won’t even need regular maple syrup to top your pancakes. This light, semi-sweet, thick syrup will just about do it!! Well, I hope that you enjoy!

Happy Saturday Ya’ll.



  • 1 1/2 cups All-purpose Flour
  • 3 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 Tbsp White Sugar (OR Brown if you’d prefer)
  • 3 Tbsp Butter (melted)
  • 1 Large Egg
  • 1 1/4 cups Milk (I used evaporated milk, BUT you can use whole milk if desired)
  • Butter OR Cooking Spray (to grease pan)
  • 1 tsp Vanilla extract (for a nice taste)


  1. Put flour, baking powder, salt, and sugar together in a large bowl.
  2. Whisk in melted butter, egg, vanilla extract, and milk until well combined and no large clumps are visible. Let sit for 5 minutes.
  3. In the meantime, preheat a large skillet over medium-high heat. Spray with cooking spray or a tablespoon of butter (until fully melted).
  4. Pour batter into the hot skillet (about 1/4 cup of batter for each pancake).
  5. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake and then flip on other side until golden brown.
  6. Remove and repeat until batter is finished.



  • 2 cups blueberries (either fresh OR frozen)
  • 3/4 cups cold water
  • 1/4 cup of hot boiling water
  • 1/2 cup sugar (preferably white sugar)
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice



  1. Place the freshly washed blueberries (if you’re using fresh ones) into a medium saucepan and add 3/4 cups of cold water and the sugar. Stir to dissolve and cook on medium high heat.
  2. Bring to a boil, then turn down to a simmer. You’ll notice a change in the blueberries size, consistency, and color (they’ll turn darker); all great signs!
  3. While the mixture is simmering, mix together the cornstarch and the 1/4 cup of hot water using a fork to ensure it all dissolves and there are no clumps. This will help thicken your syrup. (**I find that using hot water is the best way to fully dissolve cornstarch in any recipe**)
  4. Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in.
  5. Continue simmering for a total of 15 minutes or until the syrup has gotten to the thickness you desire. Add the lemon juice and stir to incorporate, then remove the syrup from the heat and top pancakes (OR other food) immediately.


Thanks so much for reading, liking, commenting, + sharing.

Xx♥, S.



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