“Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
Blueberry Pancakes
with maple syrup
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
- For the batter
- 250 gPlain flour (type 405)
- 2 tspBaking powder
- 2 tbspSugar
- 1 pinchSalt
- 2Eggs
- 300 mlMilk (3.5% fat)
- 40 gButter, melted
- For frying & serving
- 200 gBlueberries, fresh or frozen
- 1 tbspButter, for frying
- 4 tbspMaple syrup
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
| 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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Shopping list
To tick off while shopping; pantry items such as salt and oil come last.
- 250 g Plain flour (type 405)
- 2 tsp Baking powder
- 2 Eggs
- 300 ml Milk (3.5% fat)
- 40 g Butter
- 200 g Blueberries
- 1 tbsp Butter
- 4 tbsp Maple syrup
Check the pantry
- 2 tbsp Sugar
- 1 pinch Salt
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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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