Blueberry Balsamic Pancakes
Sep 17th 2025
If you love classic blueberry pancakes but want a little extra “wow,” this recipe is your new brunch move. A splash of The Olive Leaf Blueberry Balsamic wakes up the batter with jammy berry depth while Butter Olive Oil keeps the texture light and tender. No special tools, no fancy steps—just stack, drizzle, and enjoy.
Ingredients (Serves 2–3)
- 1/3 cup The Olive Leaf Blueberry Balsamic Vinegar
- 1 large egg
- 1/2 cup milk
- 2 Tbsp The Olive Leaf Butter Olive Oil
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2–3/4 cup fresh blueberries (optional)
Directions
- Whisk wet: In a bowl, whisk the balsamic, egg, milk, and Butter Olive Oil.
- Combine dry: In a second bowl, stir together flour, sugar, baking powder, and salt.
- Make the batter: Pour wet into dry and stir just until you no longer see dry flour (a few small lumps are fine). Fold in blueberries, if using.
- Cook: Heat a lightly oiled griddle or nonstick skillet over medium. Pour 1/3–1/2 cup batter per pancake. Cook until edges look set and bubbles form on top, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.
- Serve: Stack hot with real maple syrup or fresh fruit.
Why Blueberry Balsamic Works
A mild, fruit-forward balsamic adds brightness and a touch of sweetness that amplifies the blueberries without making the batter heavy. The acidity also helps create a fluffier crumb alongside the baking powder.
Variations & Swaps
- Citrus lift: Add 1 tsp lemon zest to the batter.
- Whole-grain: Swap 1/3 cup flour for white whole wheat; add 1–2 Tbsp milk if batter seems thick.
- Dairy-free: Use your favorite non-dairy milk.
- Topping ideas: Warm Balsamic Browned Butter, vanilla yogurt, or extra blueberries tossed with a teaspoon of Blueberry Balsamic.
- Make-Ahead & Storage
Cooked pancakes keep 2–3 days in the fridge or 1 month in the freezer. Reheat in a toaster or 300°F oven until warm.