Blueberry Pancake Stack
A delightful stack of fluffy blueberry pancakes, perfect for a delicious breakfast or brunch for four people, featuring a total of 12 blueberry pancakes.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ 1/2 cups all-purpose flour
- 1 tbsp sugar
- ½ tbsp baking powder
- ½ 1/2 tsp salt
- ½ 1/4 cups milk
- ½ large egg
- 1 ½ tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ cup fresh blueberries
- ½ Maple syrup
- ½ Extra blueberries for garnish
- ½ Butter
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; lumps are okay.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with the remaining batter to make a total of 12 pancakes.
- Stack the pancakes on serving plates, layering each pancake with a pat of butter in between.
- Top the stack with extra blueberries and drizzle with maple syrup.
- Serve warm and enjoy!
Nutritional Estimates
Per serving · 2 servings total
| calories | 350 |
|---|---|
| protein | 8g |
| carbohydrates | 50g |
| fat | 12g |
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