Fluffy Blueberry Pancakes with Maple Syrup and Whipped Cream
These fluffy blueberry pancakes are easy to make and perfect for a weekend brunch. Topped with maple syrup and whipped cream for extra indulgence.
Equipment
- Mixing bowls
- Whisk
- Griddle or large non-stick frying pan
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 1/4 cups Milk
- 1 Egg
- 2 tablespoons Melted butter
- 1 cup Fresh blueberries
- to taste Maple syrup For serving
- to taste Whipped cream For serving
Instructions
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with maple syrup and whipped cream.
Notes
For extra flavour, add a teaspoon of vanilla extract to the batter. You can also substitute other berries for the blueberries.