Blueberry Pancakes with Streusel Topping

It must be blueberry season because I'm sharing another recipe that involves this indigo-colored berry. I know I promised to share a savory recipe next, but I promise I'll be sharing one soon. Meanwhile, you can enjoy this delicious recipe for breakfast.This recipe is one that will become a family recipe and I hope it gets carried through generations. You know when you find a recipe that just works and tastes delicious. This one will be saved for years to come. It really is so simple and so good. The streusel topping is obviously optional, but it does make it more out of the ordinary and more special so you can save the streusel recipe for special occasions and holidays if you'd like. This recipe is perfect for entertaining a weekend brunch. Serve it with a plate of fruit, a side of eggs, a pitcher of freshly squeezed orange juice {or Mimosas!}, and a fresh pot of coffee. Seriously, you'll want to make this recipe for breakfast or brunch next weekend.I found the recipe in an old Bon Appetit issue and I adjusted the pancake batter just slightly since I was out of buttermilk. But I think my version of the batter is perfect! I wouldn't change a thing.BLUEBERRY PANCAKES WITH A STREUSEL TOPPINGYields about 10 - 12 small to medium pancakes {double or triple recipe for larger crowds}Serves 4Pancake Batter1 cup all-purpose flour2 tablespoons sugar1 tsp baking powder1/2 tsp baking soda1/2 tsp kosher salt1 large egg1/2 cup sour cream or plain greek yogurt1 cup of milkFor cooking the pancakes:Unsalted butter {for skillet}1 cup blueberries {about 5 ounces}Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a med- ium bowl, then whisk into dry ingredients.Heat a large nonstick skillet over medium heat and add about 1 tablespoon of unsalted butter. Let the butter melt. 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.Streusel Topping1/2 cup old-fashioned oats1/4 cup all-purpose flour2 tablespoons light brown sugar1/4 cup (1/2 stick) unsalted butter, meltedWhile your first batch of pancakes are cooking, preheat oven to 350°. 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.DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.Blueberry Syrup3/4 cup pure maple syrup1/4 cup blueberriesPurée syrup and blue-berries in a blender until smooth. Set aside.Enjoy!Photos and Styling by Sara MuellerP.S. These photos were taken on manual mode. Don't they look so much better and brighter?!Recipe adapted from Bon Appetit