Blueberry Pancakes with Maple Butter

Blueberry Pancakes with Maple Butter are the ultimate breakfast indulgence — soft, fluffy pancakes packed with juicy blueberries and topped with creamy, sweet maple butter that melts beautifully over the warm stack.

This dish embodies the perfect balance of sweetness, richness, and comfort. It’s a beloved classic for leisurely weekend breakfasts, cozy brunches, or even as a treat-yourself dinner option.

Why I Love This Recipe

I love this recipe because it combines everything wonderful about breakfast — warm pancakes, bursts of fresh fruit, and the heavenly flavor of melted butter and maple syrup.

The maple butter adds a gourmet twist, giving the dish a velvety finish that elevates it far above the average pancake experience. The aroma alone — blueberries sizzling on the griddle and maple butter melting — fills the kitchen with joy.

Why It’s a Must-Try Dish

This is a must-try recipe because it’s simple yet elegant, comforting yet sophisticated. Whether you’re serving it to impress guests or to enjoy a cozy breakfast with family, these pancakes always deliver.

They’re customizable, kid-friendly, and freeze well for quick breakfasts. Plus, the combination of blueberries and maple butter makes every bite taste like a celebration.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings and Nutrition

• Servings: 4 (makes about 8 pancakes)
• Calories: Approximately 320 kcal per serving (with maple butter)

Cuisine and Course

• Cuisine: American
• Course: Breakfast / Brunch

Ingredients

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp melted butter (plus extra for greasing)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

For the Maple Butter:

• ½ cup unsalted butter, softened
• 3 tbsp pure maple syrup
• Pinch of sea salt

Simple Cooking Directions

1. Mix the dry ingredients.
2. Combine wet ingredients separately and add to the dry mixture.
3. Fold in blueberries gently.
4. Cook pancakes on a greased skillet until golden.
5. Mix the maple butter and serve over warm pancakes.

Step-by-Step Preparation Method

Step 1: Prepare the Maple Butter

1. In a small bowl, beat the softened butter until fluffy.
2. Add maple syrup and a pinch of salt.
3. Mix until smooth and creamy.
4. Refrigerate until ready to use.

Step 2: Make the Pancake Batter

1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined — small lumps are fine.
4. Fold in blueberries carefully to avoid bursting them.

Step 3: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
2. Pour about ¼ cup of batter for each pancake.
3. Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
4. Flip and cook another 1–2 minutes until golden brown.
5. Transfer to a plate and keep warm. Repeat with remaining batter.

Step 4: Serve

1. Stack pancakes on a plate.
2. Top generously with maple butter.
3. Add extra blueberries if desired and drizzle with more maple syrup.

How to Serve

Serve warm with a dollop of maple butter melting over the top, garnished with a few fresh blueberries and a drizzle of maple syrup. Pair with a cup of coffee or orange juice for a complete breakfast experience.

Additional Recipe Tips

• Don’t overmix the batter — it keeps the pancakes fluffy.
• Use buttermilk for extra tenderness and tang.
• Keep cooked pancakes warm in a low oven (around 200°F / 90°C) while finishing the rest.
• Fresh blueberries work best, but frozen ones can be used (do not thaw before adding).

Recipe Variations

• Lemon Blueberry Pancakes: Add 1 tsp lemon zest and 1 tbsp lemon juice for a bright twist.
• Chocolate Chip Blueberry Pancakes: Add a handful of mini chocolate chips for extra indulgence.
• Whole Wheat Version: Substitute half of the flour with whole wheat flour for a nuttier flavor.
• Vegan Option: Use almond milk with 1 tbsp vinegar and replace the egg with a flaxseed egg.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze cooked pancakes in a single layer, then transfer to a ziplock bag. Keeps up to 2 months.
• Reheating: Warm in a toaster, oven, or microwave for 20–30 seconds until heated through.

Special Equipment Needed

• Non-stick skillet or griddle
• Mixing bowls
• Whisk
• Spatula
• Electric hand mixer (for maple butter)

Frequently Asked Questions (FAQ)

Q1: Can I use frozen blueberries?
Yes! Use them straight from the freezer — don’t thaw to prevent discoloration of the batter.

Q2: Can I substitute buttermilk?
Yes, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

Q3: Can I make the maple butter ahead of time?
Absolutely! It can be made up to 1 week in advance and stored in the fridge.

Q4: How do I make pancakes extra fluffy?
Don’t overmix and let the batter rest for 5 minutes before cooking.

Q5: Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.

Conclusion

Blueberry Pancakes with Maple Butter are a heartwarming, comforting breakfast that never fails to delight. Each bite bursts with juicy blueberries and rich maple flavor, creating a perfect balance of sweetness and creaminess.

Whether enjoyed on a lazy weekend morning or served for a special brunch, this recipe delivers both nostalgia and indulgence. Once you make it, it’ll become your go-to pancake recipe for life!