Half-Stack Blueberry Almond Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes studded with fresh blueberries and toasted almonds, served in a half-stack portion perfect for a satisfying breakfast. This american-inspired breakfast ready in about 20 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 320 calories and feeds 2, 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 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp granulated sugar, and 1/4 tsp salt until combined.
  2. Step 2: In another bowl, beat 1 large egg with 3/4 cup milk and 2 tbsp melted unsalted butter until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix to keep pancakes fluffy.
  4. Step 4: Fold in 1/2 cup fresh blueberries and 2 tbsp toasted sliced almonds.
  5. Step 5: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on top and edges look set. Flip and cook for another 2 minutes until golden brown.
  6. Step 6: Stack 3 pancakes for a half-stack serving and serve warm with maple syrup or your favorite toppings.

Frequently asked questions

How long does Half-Stack Blueberry Almond Pancakes take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Half-Stack Blueberry Almond Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Half-Stack Blueberry Almond Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Stack Blueberry Almond Pancakes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Stack Blueberry Almond Pancakes?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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