Blueberry Pancakes with Chocolate Ganache and Berry Sauce

“Indulge in the ultimate treat with our fluffy blueberry pancakes topped with rich chocolate ganache and a vibrant berry sauce. Perfect for breakfast or dessert, this recipe is easy to make and absolutely delicious!”

Ingredients

For the Pancakes:

1 ½ cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups milk

1 large egg

3 tablespoons melted butter or vegetable oil

1 cup fresh or frozen blueberries

For the Chocolate Ganache:

½ cup heavy cream

1 cup semi-sweet chocolate chips

For the Berry Sauce:

1 cup mixed berries (blueberries, raspberries, or strawberries)

2 tablespoons sugar

1 tablespoon lemon juice

2 tablespoons water

Instructions

Step 1: Make the Pancakes

In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined (some lumps are fine).
Gently fold in the blueberries.
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges are set, then flip and cook for another 1-2 minutes. Set aside.

Step 2: Prepare the Chocolate Ganache

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.

Step 3: Make the Berry Sauce

Combine berries, sugar, lemon juice, and water in a small saucepan.
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 5-7 minutes).
Strain the sauce through a fine mesh sieve for a smooth texture, or leave it chunky if preferred.

Step 4: Assemble and Serve