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5 from 3 votes

Blueberry Pancakes with Chorizo Maple Syrup

Author: Pancakes are adapted from The King Arthur Flour Baker's Companion / Maple Syrup adapted from Gather and Graze by Stephanie Izard



  • 2 large eggs
  • 1 ¼ cups whole milk or buttermilk (shake well if using buttermilk)
  • 2 tsp vanilla extract
  • 5 tbs unsalted butter, melted and divided
  • 1 ½ cups all-purpose flour
  • ¾ tsp kosher salt
  • 2 tsp baking powder
  • 2 tbs granulated sugar
  • About ½ pint fresh blueberries, plus more for garnish if desired


  • 1 tbs canola oil
  • 8 oz. fresh chorizo, removed from casings if necessary
  • ½ tsp Dijon mustard
  • ½ tsp soy sauce
  • 1 cup maple syrup



  • Add the eggs, milk, and vanilla extract to a large mixing bowl. Whisk vigorously for 2-3 minutes. You’re trying to whip air into the mixture, which will make your pancakes fluffier. Whisk in 3 tbs butter.
  • In a small mixing bowl, evenly combine the flour, salt, baking powder, and sugar. Gently mix or stir the dry ingredients into the wet. You’re going to be tempted to smooth out the batter to get rid of the lumps. You must resist this temptation! Lumps are fine, I promise! If you overmix, you’ll have tough, dry pancakes and no one will like you anymore. Leave the lumps, it’s okay, you can ignore your perfectionist streak this once. I feel you, I’m here for you in this.
  • Let the batter rest while you preheat your griddle. I start mine over medium heat and let it go a few minutes. You know it’s ready when a flicker of water sizzles and dances. Brush the surface with some of the remaining 2 tbs melted butter, then spoon the batter in ¼-cup full ladles. Immediately sprinkle, or neurotically place, blueberries on top of the pancake. How many, how they are spaced, that’s all up to your preferences. Keep cooking this side until bubbles appear on the surface. Flip the pancakes carefully and cook until the other side is brown. Adjust the heat as needed. Repeat with the remaining melted butter and batter in batches until done.


  • In a small saucepan or deep skillet over medium heat, heat the canola oil and add the chorizo. Cook, breaking it up with a wooden spoon, until the chorizo is cooked through. If your chorizo is really fatty, drain off about half of it. Mine didn’t yield much fat so I didn’t bother. Reduce heat to low. Stir in the mustard and soy sauce, then add maple syrup. Simmer on low for 10 minutes. Hold it over the lowest heat possible until time to serve. You could also remove from the heat completely and then reheat while your last batch of pancakes cooks.
  • To serve, place pancakes on your plate, then spoon as much or as little maple syrup as you wish, making sure you get lots of chorizo bits on your pancakes. Garnish with extra blueberries if desired.


I got the idea for this rich, delicious brunch extravaganza while perusing Stephanie Izard’s newest cookbook, Gather and Graze. She pairs a chorizo maple syrup with crumpets and scatters blueberries over the whole thing. I found the entire concept exciting, but was in some weird American mood, I guess, because I read crumpets and could only think of this scene from Family Guy. So yeah, no crumpets for me. But it gave me the idea of pairing that maple syrup with blueberry pancakes - way easier and more straightforward (and American?) than crumpets. I turned to King Arthur Flour for their delicious, classic pancake recipe, added blueberries, and here we are! KAF instructs, as the first step, to beat the eggs and milk with a hand mixer. I think you can get away with strenuous whisking for 2-3 minutes; this enables you to not have to screw around with a small appliance, plus, you get an arm workout! This is important: for the chorizo, you’ll want Mexican style, which is raw. You don’t want the cured Spanish or Portuguese kind. And, in case it doesn’t go without saying, use real maple syrup. Please. It’s always worth it, here especially.