Blueberry Pancakes with Maple Syrup

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Butter or oil, for cooking
• Maple syrup, for serving
• Extra blueberries, for topping

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients.
4. Gently stir until just combined. A few small lumps are fine. Do not overmix, because overmixing can make the pancakes dense instead of fluffy.
5. Let the batter rest for about 5 minutes.
6. Heat a nonstick skillet or griddle over medium heat.
7. Lightly grease the pan with butter or oil.
8. Pour about 1/4 cup of batter onto the hot skillet for each pancake.
9. Scatter a few blueberries over the top of each pancake while the first side cooks.
10. Cook for about 2–3 minutes, or until bubbles begin to form on the surface and the edges look set.
11. Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through.
12. Repeat with the remaining batter, adding a little more butter to the pan if needed.
13. Stack the warm pancakes on a serving plate.
14. Top generously with fresh blueberries.
15. Drizzle warm maple syrup over the stack and serve immediately.

Tips

For extra fluffy pancakes, avoid pressing them down with the spatula while cooking.

Use fresh blueberries when possible, but frozen blueberries can also work. If using frozen berries, add them directly without thawing to help prevent the batter from turning purple.

Keep cooked pancakes warm in a low oven at about 200°F (95°C) while you finish the remaining batches.

For richer pancakes, replace part of the milk with buttermilk.

You can also add a pinch of cinnamon or lemon zest for extra flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheat them in the microwave, toaster, or skillet.

Pancakes can also be frozen for up to 2 months. Place parchment paper between each pancake so they do not stick together.

Nutritional Information

Approximate nutrition per serving, before extra syrup:

• Calories: 330–380 kcal
• Protein: 8–10 g
• Carbohydrates: 52–58 g
• Fat: 10–13 g
• Fiber: 2–3 g
• Sugar: 14–18 g

Nutrition will vary depending on the amount of maple syrup and toppings used.

Benefits

Blueberries provide vitamin C, fiber, and antioxidants.

Eggs and milk add protein and important nutrients.

These pancakes are easy to prepare and work well for breakfast, brunch, or a cozy weekend meal.

Frequently Asked Questions

Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing first.

Can I make the batter ahead of time?
It is best to cook the pancakes soon after mixing for the fluffiest texture.

Can I use buttermilk?
Yes. Buttermilk gives the pancakes a softer texture and slightly tangy flavor.

Why are my pancakes flat?
Old baking powder, overmixed batter, or batter that is too thin can make pancakes flatter.

Can I make them dairy-free?
Yes. Use plant-based milk and dairy-free butter or oil.