Blueberry Skillet Pancakes with Maple Syrup
Tender stovetop pancakes studded with blueberries, cooked golden in butter and finished with warm maple syrup. A quick, fluffy breakfast for two.
- Total
- 17 min
- Prep 5 · Cook 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Quick
- Sweet
- Stovetop
Instructions
-
In a mixing bowl, whisk 120 g plain flour, 2 tsp baking powder, 1 tbsp sugar and 1 pinch salt until evenly combined.
~2 min
Whisking distributes baking powder evenly so the pancakes rise uniformly instead of one spot puffing and another staying flat.
Whisking Whisk in a circular motion until just combined; overmixing develops gluten and makes pancakes tough and rubbery.
-
Beat in 1 egg and 150 ml milk with the whisk until the batter is smooth and just pourable; a few small lumps are fine.
~2 min
Mixing just until smooth keeps gluten development low, which is what makes pancakes tender rather than chewy.
Whisking Whisk in a circular motion until just combined; overmixing develops gluten and makes pancakes tough and rubbery.
-
Melt 15 g butter in a non-stick skillet over medium heat, swirling to coat the base, then pour the butter into the batter and stir it through.
~1 min
Adding melted butter to the batter coats flour proteins and limits gluten strands, giving a richer, softer crumb.
-
While step 3 cooks
While the pan heats, warm 3 tbsp maple syrup in a small saucepan over low heat until loose and glossy, about 2 minutes, then set aside.
~2 min
Gentle warming thins the syrup so it pours and coats the pancakes evenly instead of sitting in a cold blob.
-
Pour 3 pancakes of about 8 cm into the skillet, scatter 60 g blueberries over the tops, and cook until bubbles form and the edges look set, about 3 minutes. Flip and cook until golden and cooked through, about 2 minutes more.
~5 min
Bubbles and set edges signal the bottom is browned and the structure has firmed enough to flip without tearing.
Add the blueberries only after the batter is in the pan: folding them into the bowl stains the batter grey and makes the pancakes dense.
Folding Scatter blueberries gently over the wet batter rather than stirring them in, so they stay whole and don't bleed colour.
-
Cook the remaining batter the same way with the rest of the blueberries, about 5 minutes total, then stack the pancakes and spoon over the warm maple syrup.
~5 min