Fluffy Blueberry Pancakes with Maple Syrup
This morning, we're making the very pancakes my little ones asked for every birthday, every rainy Sunday, and every time a tender heart needed a lift: fluffy blueberry pancakes, dotted like confetti and kissed with maple. I can still see your mother standing on her tiptoes, peeking over the counter while she counted the bubbles rising on the batter. Your uncle used to sneak blueberries straight from the bowl, blue-stained lips and all. Those mornings were noisy and bright, with laughter bouncing off the walls and that sweet, butter-syrup perfume filling the house. I swear, even now, the scent carries me back to the days of mismatched pajamas and small hands passing plates down the table. This recipe became our way of saying “I love you” without too many words. It’s gentle on a sleepy morning, it waits patiently if someone needs an extra hug, and it never minds if a few pancakes turn out a little lopsided. Oh, don’t you fret one bit if every flip isn’t perfect—love is the only measure that matters here, and I know you’ve got plenty of that. We’ll make them light as clouds and juicy with bursting blueberries, then crown them with warm maple syrup that runs slowly like a golden ribbon. It’s a simple little tradition, but it’s held our family together through big joys and small sorrows. And now, my dear, it’s your turn at the griddle. Take a breath, hold the spatula like you mean it, and let’s feed both belly and heart.
Ingredients
- 1 1/2 cups All-purpose flour (scoop, then level with a gentle hand)
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder (fresh is best for lift)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Fine sea salt
- 1 1/4 cups Buttermilk (give it a little shake)
- 1/4 cup Whole milk (to loosen the batter just so)
- 1 large Large egg (if you can, let it rest on the counter 10 minutes)
- 3 tablespoons Unsalted butter, melted and cooled slightly
- 1 teaspoon Pure vanilla extract
- 1 1/4 cups Fresh blueberries (frozen work too; no need to thaw)
- 1 tablespoon Unsalted butter for the pan (or a little neutral oil)
- 1/2 cup Pure maple syrup, warmed
- 2 tablespoons Soft butter for serving (optional, but oh-so-comforting)
Instructions
Set your griddle or a wide skillet over low heat so it warms gently while we mix. A patient pan gives pancakes their tender, even golden color.
In a roomy bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Take your time—give it a few turns so everything is friendly and well introduced.
In a second bowl or large measuring cup, whisk the buttermilk, milk, egg, melted butter, and vanilla. The mixture should look creamy and smell softly sweet—just lovely.
Pour the wet ingredients into the dry. With a gentle hand, stir with a spatula until most of the flour disappears. Leave a few little lumps—like tiny pillows—so the pancakes stay tender. Oh, don’t you worry if it’s not perfectly smooth.
Fold in the blueberries with slow, sweeping strokes. If you’re using frozen berries, keep the folds extra gentle to avoid tinting the batter purple. A little swirl is charming, though—perfection is not the goal, joy is.
Let the batter rest for 5 minutes on the counter. This is when the magic happens—the flour relaxes, and the leavening stretches its legs. You might see a bubble or two; that’s your cue that fluffiness is on the way.
Turn the heat under your griddle to medium. Lightly butter the surface—just a whisper—until it shimmers. If you run a drop of batter along the edge and it sizzles gently, you’re just right.
Scoop the batter in 1/4-cupfuls onto the griddle, leaving a little elbow room between each pancake. You’ll hear a soft sizzle and see the edges slowly set.
Cook until tiny bubbles pop across the tops and the edges look slightly dry, 2–3 minutes. Oh, my goodness, your kitchen should be smelling just heavenly right about now!
Slide your spatula under each pancake and flip with a calm, confident wrist. There you go, dear—golden as late-afternoon sunshine. Cook the second side 1–2 minutes more, until the centers feel springy to a gentle touch.
Move finished pancakes to a warm plate or a low oven while you cook the rest, adding a dab more butter to the pan as needed. Keep the heat steady and your pace easy—there’s no rush at all.
Serve in generous stacks with warm maple syrup and a pat of soft butter if you like. Watch that syrup tumble down like a ribbon—go on and take the first bite. You’ve earned it.
Cooking Tips
- 💡Nana’s Little Note: If your batter feels too thick to scoop, stir in a tablespoon or two of milk. If it’s too thin, a spoonful of flour will bring it back—easy as can be.
- 💡Nana’s Little Note: Keep the heat medium, not high. A gentle sizzle cooks the centers through without scorching the outsides.
- 💡Nana’s Little Note: For extra blueberry bursts, sprinkle a few berries right onto each pancake after you’ve ladled the batter onto the griddle.
- 💡Nana’s Little Note: No buttermilk? Stir 1 tablespoon lemon juice into 1 1/4 cups milk and let it sit 5 minutes. It’s a perfectly cozy stand-in.
- 💡Nana’s Little Note: To keep early pancakes warm, tuck them in a 200°F oven on a wire rack set over a baking sheet so they stay fluffy, not soggy.
Nutritional Information
Per serving
May these warm, blueberry-dotted pancakes carry a little of my kitchen into yours—the easy laughter, the gentle mornings, and the comfort that comes from feeding the people you love. Be good to yourself today, dear heart, and let these simple bites become memories that linger longer than the last drizzle of syrup.
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