Fluffy Blueberry Pancakes With Maple Syrup Drizzle
Fluffy Blueberry Pancakes With Maple Syrup Drizzle are the perfect comforting breakfast. These golden, tender pancakes are packed with juicy blueberries and finished with a generous pour of rich maple syrup. Simple to make and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (3–4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, and melted butter.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; lumps are fine.
- Fold in blueberries carefully.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form and edges set.
- Flip and cook for another 2 minutes until golden brown and cooked through.
- Repeat with remaining batter. Keep cooked pancakes warm in a 200°F oven if needed.
- Serve warm with maple syrup drizzled over the top.
Notes
- Use frozen blueberries straight from the freezer to avoid excess moisture.
- Add a pinch of cinnamon or splash of vanilla for extra flavor.
- Try swapping blueberries with chocolate chips, bananas, or chopped nuts.
- Store leftovers in fridge for up to 3 days or freeze for up to 2 months.
- Reheat in toaster, microwave, or oven at 350°F for 10 minutes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 9g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
