Half-Stack Blueberry Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

Fluffy pancakes studded with fresh blueberries served in a half-stack portion and topped with sweet maple butter for a delightful breakfast treat. This American-inspired breakfast recipe, ready in about 25 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 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: 15 min Serves 2 American cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large bowl, whisk together 3/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp granulated sugar, and 1/4 tsp salt.
Step 2: In a separate bowl, beat 1 large egg with 3/4 cup milk and 2 tbsp melted unsalted butter. Pour wet ingredients into dry and stir gently until just combined — batter will be lumpy.
Step 3: Fold in 1/2 cup fresh blueberries carefully to avoid breaking them.
Step 4: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on surface and edges look set.
Step 5: Flip pancakes and cook another 2 minutes until golden and cooked through. Repeat with remaining batter for a total of 4 pancakes (half-stack).
Step 6: Mix 2 tbsp softened unsalted butter with 1 tbsp pure maple syrup until smooth. Serve pancakes warm topped with maple butter.