Fluffy Blueberry Pancakes with Maple Syrup
Deliciously fluffy pancakes loaded with fresh blueberries, served with a drizzle of maple syrup for a perfect breakfast treat.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (2 tablespoons) sugar
- (2 teaspoons) baking powder
- (1/2 teaspoons) salt
- (1) large egg
- (1 cup) milk
- (2 tablespoons) unsalted butter, melted
- (1 cup) fresh blueberries
- maple syrup for serving
Instructions
- 1
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- 2
In a separate bowl, whisk together 1 large egg and 1 cup milk until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 4
Add 2 tablespoons melted unsalted butter and gently fold into the batter.
- 5
Carefully fold in 1 cup fresh blueberries until evenly distributed.
- 6
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 7
Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
- 8
Flip the pancakes and cook for an additional 2-3 minutes or until golden brown.
- 9
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- 10
Serve warm with maple syrup drizzled on top.
Recipe actions