This recipe proves that streusel makes everything better.
Recipe information
Yield
Makes 4 servings
Ingredients
Blueberry syrup:
Streusel:
Pancakes:
Preparation
For blueberry syrup:
Step 1
Purée syrup and blueberries in a blender until smooth; set aside.
For streusel:
Step 2
Preheat oven to 350°F. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool.
Step 3
DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.
For pancakes:
Step 4
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.
Step 5
Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.
