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  • Writer's picturechefalisonbiebs

Blueberry Mini Stack Pancakes

You'll want to eat a whole stack of these fluffy, light little pancakes smothered in butter and my baked blueberry agave syrup.

To balance the sweetness of the pancakes, I've added lemon juice and ground galangal to the syrup. Greater galangal is in the ginger family. It has a citrus and mild black pepper flavor profile that compliment the blueberries perfectly.

This recipe is simple to prepare and would be ideal for breakfast or brunch on the weekend. Happy cooking!


Chef notes:

Try adding different ingredients to your pancakes before you flip them, such as chocolate chips or slices of banana.


Specialty equipment:

Stand mixer

Non-stick frying pan

¾ oz ice cream scoop


Yield: 32 mini pancakes

Preparation time: 45 minutes

Cook time: 45 minutes


Baked Blueberry Syrup

1 cup blueberries

¼ agave syrup

1 tsp ground galangal

Zest of 1 lemon

Juice of 1 lemon


Pancake Batter 1¼ cup all-purpose flour

3 tbsp + 1 tsp cane sugar

2 tsp baking powder

½ tsp salt

1¼ cup whole milk

4 tbsp salted butter, melted

1 tsp vanilla paste

1 large egg yolk

3 large egg whites

Salted butter for serving


For the blueberry syrup

  • Preheat the oven to 350°F.

  • Combine all the ingredients for the blueberry syrup in a mixing bowl.

  • Pour the mixture into an oven-proof dish and bake for 15 minutes. Remove from the oven and set aside while you prepare the pancakes.

For the pancakes

  • In a large mixing bowl, sift the flour, 3 tbsp sugar, baking powder, and salt. Whisk to combine.

  • In a separate mixing bowl, whisk to combine the milk, butter, vanilla paste, and egg yolk.

  • Pour the milk mixture into the flour and whisk to combine.

  • Add the egg white and 1 tsp of sugar to a stand mixer with the whisk attachment. Beat on high until stiff peaks form. Turn off the mixer.

  • Fold the egg whites in two stages gently into the batter just to combine. Don't over-mix.

  • Heat a non-stick frying pan on medium heat.

  • Add the pancake batter by the ¾ scoop. Cook for about 2 minutes, until the pancakes are golden brown, flip and finish cooking, another 2 minutes.

  • Make a stack of 7 pancakes on a plate, top with salted butter, and a spoonful of blueberry syrup. Enjoy!

©chefalisonbiebs

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