Here’s a full recipe to make fluffy Blueberry Pancakes with Maple Syrup 🫐🥞
🥞 Blueberry Pancakes (Serves 3–4)
🧾 Ingredients
Dry Ingredients:
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1 ½ cups (190g) all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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1 ¼ cups (300ml) buttermilk (or milk + 1 tbsp lemon juice)
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1 large egg
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2 tbsp melted butter (plus more for cooking)
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1 tsp vanilla extract
Add-ins:
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¾–1 cup fresh blueberries
For Serving:
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Butter
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Warm maple syrup
👩🍳 Instructions
1️⃣ Prepare the Batter
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
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Pour wet ingredients into dry ingredients. Gently mix until just combined (small lumps are okay).
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Fold in blueberries carefully.
2️⃣ Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat.
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Lightly grease with butter.
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Pour about ¼ cup batter per pancake.
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Cook until bubbles form on top (about 2–3 minutes).
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Flip and cook another 1–2 minutes until golden brown.
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Repeat with remaining batter.
3️⃣ Serve
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Stack pancakes.
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Add a pat of butter on top.
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Pour warm maple syrup generously.
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Garnish with extra fresh blueberries.
⭐ Tips for Extra Fluffy Pancakes
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Don’t overmix the batter.
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Let the batter rest 5–10 minutes before cooking.
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Use room temperature ingredients.
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For thicker pancakes, reduce milk slightly.
If you’d like, I can also give you:
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A healthier version 🍃
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A no-buttermilk version
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Or a café-style extra thick version ☕✨