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Blueberry Pancakes

Scrumptious homemade pancakes with pure maple syrup

Nothin’ beats homemade pancakes and pure maple syrup on a chilly morning!
We add frozen blueberries for a delightful tangy taste.
Try substituting a variety of other frozen fruit.

Servings: 16-20 pancakes

Prep time: 15 minutes

Cook time: 5 minutes

Ingerdients

Quantity
Ingredient
2 1/2 cups
Whole wheat or spelt flour
1 tbsp
Rumford Aluminum-Free Baking Powder
1 tsp
Salt
2
Eggs
2 cups
Milk
Can substitute rice milk, soy milk, etc.
6 tbsp
Oil
2 tbsp
Pure maple syrup
1 1/2 cups
Frozen blueberries
Try other frozen fruit, e.g. strawberries, raspberries, peaches, etc.

Instructions

  1. Preheat an oiled griddle or skillet over medium heat so that it’s hot when you pour the batter.
  2. Mix all ingredients except fruit. Do not over mix.
  3. Mix in frozen fruit last (to avoid coloring the batter!)
  4. Spoon batter onto the hot skillet to make the pancakes the size you want. Flip them over once the surface is covered with broken bubbles, to brown both sides.
  5. Serve with additional maple syrup and a hot drink!

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