Pancakes with Blueberries and Maple Syrup Recipe
These pancakes are thick, soft little cakes packed with juicy blueberries and drizzled with maple syrup. In the USA, this kind of breakfast is associated with a lazy Sunday when nobody is in a hurry. They’re somewhere between Polish racuchy and crêpes, but fluffier and more “breakfasty”.
These pancakes are thick, fluffy, and packed with juicy blueberries, giving you a classic American-style breakfast with simple ingredients and an easy method. The batter is forgiving, and the recipe works just as well with fresh or frozen fruit.
Chef's tips
Don’t overmix the batter – a few small lumps are fine and help keep the pancakes fluffy. If the pancakes brown too quickly, lower the heat slightly. Lightly oil the pan before each new batch to prevent sticking and ensure even browning.
How to serve
Serve stacked in a small tower, generously drizzled with maple syrup. Add a spoonful of Greek yogurt or whipped cream and a handful of fresh berries on the side. For a more filling breakfast, pair them with scrambled eggs or a smoothie.
Ingredients
- wheat flour - 200 g
- baking powder - 2 teaspoon
- sugar - 25 g
- salt - 0.25 teaspoon
- milk - 250 ml
- egg - 1 piece
- butter - 30 g
- blueberries - 120 g
- vegetable oil - 2 tablespoon
- maple syrup - 80 ml
Preparation
- In a bowl, mix together the flour, baking powder, sugar, and salt.
- In a second bowl, combine the milk, egg, and melted, slightly cooled butter, stirring with a fork until blended.
- Pour the wet ingredients into the dry and gently mix with a spoon just until combined – if there are a few small lumps, that’s fine; do not overmix the batter.
- Add the blueberries to the batter (if using frozen, do not thaw them first) and fold in very gently.
- Heat a pan over medium heat, add a little oil, and spread it over the whole surface.
- Spoon portions of batter onto the pan, forming small pancakes about 8–10 cm in diameter.
- Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Flip the pancakes and cook for another 1.5–2 minutes, until golden and springy to the touch.
- Transfer the cooked pancakes to a plate and keep them covered with a cloth so they don’t cool down while you fry the rest.
- Serve immediately, drizzled with maple syrup and, if you like, sprinkled with extra blueberries.
Storage
No storage information available for this dish.
This recipe is my go-to when I want a cozy, unhurried breakfast. The batter comes together in minutes, and using frozen blueberries means I can make it any time of year without planning ahead.
