“Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed

Blueberry Pancakes

Name: Blueberry Pancakes
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Ingredients: 250 g plain flour (type 405); 2 tsp baking powder; 2 tbsp sugar; 1 pinch salt; 2 eggs; 300 ml milk (3.5% fat); 40 g butter, melted; 200 g blueberries, fresh or frozen; 1 tbsp butter, for frying; 4 tbsp maple syrup

with maple syrup

30 min (25 min active) · Easy

You'll need: Frying Pan

Text written with AI assistance and reviewed by our editors

Thick, fluffy and packed with blueberries that make little purple explosions in the pan. The batter is allowed to stay lumpy – thorough stirring is the enemy here.

Ingredients for 3 servings

3 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

For the batter
250 gPlain flour (type 405) (≈ 9 oz)
2 tspBaking powder (≈ 8 g · ≈ ¼ oz)
2 tbspSugar (≈ 24 g · ≈ ¾ oz)
1 pinchSalt (≈ 0.5 g · ≈ ¼ oz)
2Eggs (≈ 120 g · ≈ 4 oz)
300 mlMilk (3.5% fat) (≈ 1¼ cups)
40 gButter, melted (≈ 1½ oz)
For frying & serving
200 gBlueberries, fresh or frozen (≈ 7 oz)
1 tbspButter, for frying (≈ 12 g · ≈ ½ oz)
4 tbspMaple syrup (≈ 80 g · ≈ 3 oz)

Contains: Gluten, Eggs, Milk

Method

Step 1: Mix the flour, baking powder, sugar and salt in a bowl.
Step 2: Whisk the eggs, milk and melted butter, add to the dry ingredients and stir only briefly – a few lumps are fine. Leave to rest for 5 minutes.
Timer: 5 min
Step 3: Brush a frying pan thinly with butter over a medium heat. Add a small ladle of batter per pancake and scatter a few blueberries on top.
Step 4: Fry until bubbles form and the edges look matt, about 2 minutes. Then flip and cook for 1 more minute.
Timer: 2 min
Step 5: Keep the finished pancakes warm in the oven at 60 °C until all the batter is used up.
Step 6: Serve stacked with the remaining blueberries and maple syrup.

Tips

Only scatter the blueberries onto the batter in the pan – stirred into the batter, they turn everything greyish purple.
The first pancake never looks good. That's a law of nature – and it belongs to the cook.

Swaps

Frozen blueberries work just as well – just don't thaw them.
Instead of milk: buttermilk, which makes them even fluffier.

Storage

Leftover pancakes can be frozen and crisped up again in the toaster.

Nutrition per serving

Nutrition per serving
Calories	669 kcal
Protein	17 g
Carbohydrates	97 g
Fat	23 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
Bircher muesli topped with fresh berries and yoghurt in a bowl: “Muesli with Berries” by David Stewart, CC BY 2.0, Source – cropped and recompressed
Torn, caramelised Kaiserschmarrn dusted with icing sugar, served with apple sauce: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
Apple crumble with cinnamon and a golden oat topping in a baking dish: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed

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