Blueberry-Vanilla Pancakes with Strawberry Sauce

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy vanilla-infused pancakes studded with blueberries and topped with a fresh strawberry sauce, celebrating red, white, and blue flavors. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
3/4 cup fresh blueberries
1 cup fresh strawberries, hulled and quartered
1 tbsp lemon juice
2 tbsp powdered sugar

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined; gently fold in 3/4 cup fresh blueberries.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on top and edges look set, then flip and cook for another 2 minutes until golden.
Step 5: While pancakes cook, combine 1 cup quartered fresh strawberries with 1 tbsp lemon juice and 2 tbsp powdered sugar in a small saucepan over medium heat. Simmer for 5 minutes until strawberries soften and sauce thickens slightly.
Step 6: Serve pancakes stacked with warm strawberry sauce spooned over the top.