Description
Delicious and fluffy blueberry maple pancakes made from scratch with fresh blueberries and a touch of sweetness, perfect for a cozy breakfast or brunch.
Ingredients
Scale
Pancake Batter
- 3/4 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- 1+ cup fresh blueberries
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the flour, salt, baking powder, and sugar to ensure even distribution and remove any lumps for a smooth batter.
- Combine Wet Ingredients: In a separate small bowl, beat the egg and milk together thoroughly, creating a uniform mixture ready to be incorporated into the dry ingredients.
- Make Batter: Stir the egg and milk mixture into the bowl with the sifted dry ingredients until just combined. Then fold in the melted butter and fresh blueberries carefully to avoid crushing the berries.
- Heat Pan: Heat a lightly oiled griddle or non-stick frying pan over medium-high heat until hot enough for cooking pancakes.
- Cook Pancakes: Pour or scoop approximately 1/4 cup of the batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes, then flip and cook the other side until golden brown, another 2 minutes.
- Serve: Remove cooked pancakes and serve hot with maple syrup or your favorite toppings.
Notes
- Do not overmix the batter; lumps are fine and will make the pancakes fluffier.
- Use fresh blueberries for best flavor and texture, but frozen may be substituted if thawed and drained.
- Adjust heat as needed to prevent burning while ensuring the pancakes are cooked through.
- Add a splash of vanilla extract or cinnamon for extra flavor.
- Butter or oil the pan lightly for each batch to prevent sticking.
