Fluffy, golden, and bursting with juicy blueberries, these Blueberry Pancakes with Maple Syrup are the perfect way to start your morning. Whether you’re making a weekend brunch or a special breakfast-in-bed, these pancakes are easy to whip up and taste like a treat from your favorite diner.
Pair them with a hot cup of coffee and a drizzle of real maple syrup — and you’ve got breakfast bliss.
🛒 Ingredients (Serves 4)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- Maple syrup, for serving
- Butter or whipped cream, for topping (optional)
👩🍳 Instructions
🥣 Step 1: Make the Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined — don’t overmix; lumps are fine!
- Gently fold in the blueberries.
🔥 Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side for another 1–2 minutes until golden brown.
🍽️ Step 3: Serve
- Stack the pancakes on a plate, add a pat of butter, and generously drizzle with maple syrup.
- Top with extra blueberries or a dusting of powdered sugar if desired.
💡 Tips & Variations
- No buttermilk? Use 3/4 cup milk + 1 tsp vinegar or lemon juice and let sit for 5 minutes.
- Try lemon zest or a dash of cinnamon in the batter for added flavor.
- Use frozen blueberries, but don’t thaw them — this prevents bleeding in the batter.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
🥡 Storage & Reheating
- Store: Refrigerate pancakes in an airtight container for up to 3 days.
- Freeze: Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag.
- Reheat: Warm in a toaster, oven, or skillet — avoid microwaving if you want to keep the texture.
🍽️ Final Thoughts
There’s something magical about a plate of Blueberry Pancakes with Maple Syrup — they’re simple, satisfying, and always a hit with family or guests. Whether you’re making them from scratch on a slow Sunday morning or freezing them for quick weekday breakfasts, these pancakes deliver every time.