Father’s Day Blueberry Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes studded with fresh blueberries, topped with a rich maple-infused butter perfect for a special breakfast. This American-inspired Father’s Day recipe, ready in about 20 minutes, layers all-purpose flour, baking powder, salt 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.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp granulated sugar
1 1/4 cups milk
1 large egg
3 tbsp melted, plus 2 tbsp softened unsalted butter
1 tsp vanilla extract
1 cup fresh blueberries
2 tbsp pure maple syrup

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined, then fold in 1 cup fresh blueberries without overmixing.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake and cook for 2-3 minutes until bubbles appear on the surface and edges look set.
Step 5: Flip the pancakes and cook for an additional 2 minutes until golden and cooked through. Keep warm.
Step 6: In a small bowl, mix 2 tbsp softened unsalted butter with 2 tbsp pure maple syrup until creamy.
Step 7: Serve pancakes stacked, topped with a dollop of the maple butter and extra blueberries if desired.