Name: Blueberry Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; Maple syrup, for serving; Butter or oil, for cooking

Fluffy, golden pancakes bursting with sweet, juicy blueberries and finished with a drizzle of rich maple syrup—these Blueberry Pancakes make for a comforting and delicious breakfast or brunch option. Whether you’re preparing a relaxing weekend breakfast or a weekday treat, this recipe brings a delightful balance of texture and flavor.

Why You’ll Love This Recipe

These blueberry pancakes are a wonderful blend of simplicity and indulgence. With a soft, tender crumb and the natural sweetness of blueberries, they’re easy to make and sure to impress. The pancakes are made with pantry staples, and the fresh (or frozen) blueberries add a fruity brightness. Topped with warm maple syrup, they deliver a classic yet satisfying experience. This recipe is also versatile and can be customized to suit dietary needs or preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Granulated sugar
Salt
Milk
Eggs
Unsalted butter (melted)
Vanilla extract
Fresh or frozen blueberries
Maple syrup (for serving)

Directions

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
Gently fold in the blueberries.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the hot surface.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve warm with maple syrup.

Servings and timing

This recipe makes approximately 8 pancakes and serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Whole Wheat Version: Substitute half or all of the all-purpose flour with whole wheat flour for added fiber.
Vegan Option: Use plant-based milk, a flax egg, and vegan butter or oil.
Dairy-Free: Replace milk with almond, soy, or oat milk, and use oil or dairy-free butter.
Add-ins: Try adding lemon zest or a dash of cinnamon to enhance flavor.
Toppings: Pair with whipped cream, fresh fruit, or a dusting of powdered sugar in addition to maple syrup.

Storage/Reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each pancake for up to 2 months.
To reheat, warm them in the toaster, microwave, or oven at 350°F (175°C) until heated through. Avoid overcooking during reheating to maintain softness.

FAQs

What is the best type of blueberries to use?

Fresh blueberries are ideal for their texture, but frozen blueberries work well too. If using frozen, do not thaw them before adding to the batter to prevent discoloration.

Can I make the batter ahead of time?

Yes, you can make the batter a few hours ahead and refrigerate it. Stir gently before using. Avoid storing overnight as the leavening effect may weaken.

How do I prevent blueberries from sinking in the batter?

Toss the blueberries lightly in flour before folding them into the batter. This helps them stay evenly distributed.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a slight tang and makes the pancakes even more tender. Adjust the baking powder slightly if needed.

Are these pancakes freezer-friendly?

Absolutely. Freeze in a single layer with parchment between pancakes. Reheat directly from frozen in the toaster or oven.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges begin to set. The underside should be golden brown before flipping.

What kind of pan is best for pancakes?

A non-stick skillet or a flat griddle works best. Make sure it’s evenly heated and lightly greased.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Ensure your baking powder is also gluten-free.

Is it necessary to use eggs?

Eggs help bind and provide structure. For egg-free versions, use a flax egg or commercial egg replacer.

How can I keep pancakes warm before serving?

Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until all are ready to serve.

Conclusion

Blueberry Pancakes with Maple Syrup are a timeless breakfast treat that combine classic comfort with vibrant, fresh flavor. With easy-to-follow steps, customizable variations, and make-ahead potential, they’re perfect for busy mornings or leisurely weekend brunches. Serve them hot off the griddle with a generous pour of maple syrup for a meal everyone will love.