Blueberry Cinnamon Pancakes

Elevate your weekend pancake recipe with some serious additions that'll leave you wondering why you hadn't tried them before. Local Roots maple syrup from upstate NY and frozen blueberries are chock full of rich sweetness unlike their grocery store counterparts. Packed with nutrients and tons of bright, deep flavors, these pancakes are certified luxurious. The best part? They don't take all that long to make! You'll be sitting down to an indulgent breakfast in no time. 

Ingredients

½ cup Local Roots frozen blueberries

1 cup Local Roots all purpose flour

1 Tbsp. baking powder

1 tsp. cinnamon

2 Tbsps. Local Roots butter, melted

1 cup Local Roots milk

2 Tbsps. sugar

For maple blueberries sauce:

1 cup Local Roots maple syrup

1 cup Local Roots frozen blueberries

Lemon zest, optional

Directions

1. Mix flour, butter, baking powder, milk, sugar, cinnamon and frozen blueberries, until you have thick batter.

2. On the stove top, heat a non-stick pan over medium heat and begin making your pancakes by adding 1 Tbsp. butter and add 1 large heaping spoonful of pancake batter.

3. Cook on each side for 2-3 minutes until nice and golden.

4. In a saucepan add maple syrup and blueberries. Simmer on low heat for 10 minutes and serve warm with the pancakes.