Blueberry Pancakes with Maple Syrup

Blueberry Pancakes with Maple Syrup

The first recorded instance of blueberry pancakes in American cookbooks dates back to the 1870s, and they have since become a staple of American breakfast cuisine. Today, blueberry pancakes are enjoyed by people of all ages and are often served with maple syrup or other toppings.

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons melted butter

1 cup fresh or frozen blueberries

Maple syrup for serving

Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.

Gently fold in the blueberries.

Preheat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip with a spatula and cook until browned on the other side.

Serve hot with maple syrup. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good appetizer page.

Blueberry Pancakes with Maple Syrup