Blueberry Pancake Stack with Syrup


1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1 cup blueberries

For the syrup:

1 cup blueberries

1/2 cup maple syrup


In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

Gradually add the wet mixture to the dry mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the blueberries.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat for the remaining batter.

For the syrup, combine the blueberries and maple syrup in a small saucepan. Cook over medium heat until the blueberries burst and the mixture thickens slightly. You can mash some of the blueberries with a fork for extra flavor.

Stack the cooked pancakes on a plate, layering them with a drizzle of the blueberry syrup between each pancake.

Serve the blueberry pancake stack warm with additional syrup on top, if desired.

Enjoy your delicious blueberry pancake stack with syrup!

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