Blueberry and Strawberry Pancakes with Maple Whipped Cream

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Fluffy pancakes studded with fresh blueberries and strawberries, topped with a lightly sweetened maple whipped cream for a festive patriotic breakfast. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar 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 350 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 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, diced
• 1/2 cup heavy cream
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter will be slightly lumpy. Fold in 1/2 cup fresh blueberries and 1/2 cup diced fresh strawberries.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
5. Step 5: Meanwhile, in a chilled bowl, whip 1/2 cup heavy cream with 2 tbsp pure maple syrup and 1 tsp vanilla extract until soft peaks form.
6. Step 6: Serve pancakes stacked, topped generously with the maple whipped cream and extra fresh blueberries and strawberries for a colorful patriotic breakfast.