Rustic Maine Blueberry Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 Maine blueberries topped with a melting pat of maple-infused butter for a hearty breakfast. This American-inspired breakfast recipe, ready in about 22 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: 12 min Serves 2 American cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until combined.
Step 2: In a separate bowl, beat 1 large egg with 3/4 cup whole milk and 2 tbsp melted unsalted butter.
Step 3: Pour the wet ingredients into the dry and gently fold in 1/2 cup fresh blueberries, being careful not to overmix.
Step 4: Heat a nonstick skillet over medium heat and brush with a small amount of butter.
Step 5: Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 6: Flip pancakes and cook for another 2 minutes until golden brown and cooked through.
Step 7: In a small bowl, mix 2 tbsp softened unsalted butter with 2 tbsp pure maple syrup until smooth.
Step 8: Serve pancakes stacked with a dollop of maple butter melting on top for a sweet finish.