American Blueberry and Almond Butter Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fluffy pancakes topped with fresh blueberries and a drizzle of almond butter for a nutty twist. This american-inspired breakfast (gluten-free) ready in about 25 minutes layers flour, milk, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup flour
• 1/2 cup milk
• 2 eggs
• 1 tsp baking powder
• 1/2 cup blueberries
• 2 tbsp almond butter
• 2 tbsp maple syrup

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup flour, 1 tsp baking powder, 2 eggs, 1/2 cup milk, and 2 tbsp almond butter until smooth and free of lumps. Tip: If the batter is too thick, add up to 1 tbsp additional milk to achieve a pourable consistency.
2. Step 2: Heat a non-stick griddle or skillet over medium-high heat (around 350°F/175°C) and lightly grease with cooking spray or 1 tsp oil. Tip: A properly heated griddle ensures even cooking and prevents the pancakes from sticking.
3. Step 3: Pour 1/4 cup of the batter onto the griddle, spreading it into a round shape with the back of a ladle. Cook for 2-3 minutes until the edges are golden brown and the surface is bubbly.
4. Step 4: Flip the pancake with a spatula and cook for another 1-2 minutes until the underside is golden and the pancake is fully cooked through. Transfer to a plate and repeat with the remaining batter.
5. Step 5: While the pancakes cook, gently fold 1/2 cup fresh or thawed blueberries into the remaining 1/4 cup of batter in the mixing bowl. Tip: Folding preserves the blueberries’ texture and prevents them from sinking to the bottom of the pancakes.
6. Step 6: Serve each pancake warm, topped with a dollop of the blueberry-infused batter, a drizzle of 2 tbsp maple syrup, and a spoonful of almond butter spread over the top. Tip: For a richer flavor, warm the almond butter in the microwave for 10-15 seconds before spreading.