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Blueberry Pancakes with Maple Syrup

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Fluffy blueberry pancakes served with warm maple syrup, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour 1/4 cup of batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
  9. Serve warm with maple syrup.

Notes

  • You can use frozen blueberries; no need to thaw them first.
  • Do not overmix the batter to keep pancakes fluffy.
  • Warm the maple syrup before serving for better flavor.

Nutrition

Keywords: blueberry pancakes, maple syrup, breakfast, brunch, easy pancakes

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