Fluffy Blueberry Pancakes with Maple Syrup

Few breakfasts are as iconic and comforting as a tall stack of fluffy pancakes. Add juicy blueberries and a drizzle of golden maple syrup, and you’ve got a morning masterpiece. These blueberry pancakes are soft, airy, and bursting with pockets of sweet, tart berries that melt into the batter as they cook. They’re the perfect blend of indulgence and wholesomeness — a breakfast that feels both cozy and refreshing.

The secret to truly fluffy pancakes lies in not overmixing the batter and letting it rest before cooking. The blueberries provide bursts of flavor in every bite, while the maple syrup ties everything together with its rich sweetness. Whether you’re making these for a weekend brunch, a special occasion, or a lazy Sunday morning, they’re guaranteed to put smiles on faces.

Ingredients You’ll Need

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup buttermilk (or milk with 1 tsp lemon juice)
• 1 large egg
• 2 tbsp melted butter (plus more for cooking)
• ½ cup fresh or frozen blueberries
• Maple syrup, for serving

Step-by-Step Instructions

1. Mix dry ingredients – In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix wet ingredients – In another bowl, whisk buttermilk, egg, and melted butter until smooth.
3. Combine gently – Pour the wet ingredients into the dry ingredients. Stir just until combined — the batter should be slightly lumpy. Do not overmix.
4. Add blueberries – Gently fold in the blueberries. If using frozen, do not thaw to avoid streaking the batter.
5. Cook the pancakes – Heat a non-stick skillet or griddle over medium heat and butter lightly. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.
6. Serve – Stack pancakes on a plate, drizzle generously with maple syrup, and serve warm.

Flavor Notes & Variations

• Add a touch of lemon zest to brighten the flavor.
• Replace blueberries with raspberries, strawberries, or chocolate chips.
• For extra indulgence, top with whipped cream or a dollop of Greek yogurt.

Serving Suggestions

These pancakes are perfect with crispy bacon or sausage on the side for a sweet-and-savory breakfast. They also pair wonderfully with fresh fruit salad and hot coffee or tea.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes, but don’t thaw them — just fold them into the batter straight from the freezer.

2. How do I keep pancakes fluffy?
Avoid overmixing and cook the batter immediately after mixing.

3. Can I make the batter ahead of time?
It’s best to cook pancakes right away, but you can mix dry and wet ingredients separately and combine just before cooking.

4. Can I make these dairy-free?
Yes, use almond or oat milk with 1 tsp vinegar and replace butter with coconut oil.

5. Can I make them gluten-free?
Yes, use a gluten-free flour blend. The pancakes may be slightly denser.

6. How do I keep pancakes warm for serving?
Place them in a 200°F (90°C) oven on a baking sheet until ready to serve.

7. Can I freeze leftover pancakes?
Yes, freeze in a single layer, then store in a bag for up to 2 months. Reheat in a toaster or oven.

8. Why are my pancakes gummy inside?
This usually happens when the batter is overmixed or the heat is too high, preventing even cooking.

Conclusion

Fluffy Blueberry Pancakes with Maple Syrup are the definition of breakfast comfort. Light, airy, and filled with juicy berries, they’re simple to make yet feel like a treat. Topped with golden maple syrup, they’re perfect for weekend brunches, family breakfasts, or anytime you want a cozy start to your day. Once you try this recipe, it will become a breakfast classic you’ll return to again and again.

Fluffy Blueberry Pancakes with Maple Syrup

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Fluffy Blueberry Pancakes with Maple Syrup are soft, thick pancakes bursting with juicy blueberries and served warm with a drizzle of pure maple syrup. Perfect for a cozy weekend breakfast or brunch treat.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1 1/4 cups milk
• 2 tbsp melted butter (plus more for cooking)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Maple syrup, for serving

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg with milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
4. Gently fold in the blueberries.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
6. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
8. Repeat with remaining batter, greasing the pan as needed.
9. Serve warm with maple syrup.

Notes

• Use fresh blueberries when in season for the best flavor.
• If using frozen blueberries, do not thaw to prevent streaking the batter.
• For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
• Top with extra berries, whipped cream, or a sprinkle of powdered sugar for presentation.

Nutrition

• Serving Size: 1 pancake (without syrup)
• Calories: 140
• Sugar: 4g
• Sodium: 160mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg