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Fluffy Blueberry Pancake Sandwiches

Indulge in a delightful breakfast with these fluffy blueberry pancake sandwiches, perfect for starting your day on a high note.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 1/4 cups whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup fresh or frozen blueberries Use fresh blueberries for best flavor.
Optional Fillings
  • 1/2 cup whipped cream or sweetened cream cheese Choose based on your preference.
  • Maple syrup or honey for drizzling

Method
 

Preparation
  1. In a large bowl, whisk together your flour, sugar, baking powder, and salt.
  2. In a separate bowl, combine your milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry, and gently mix until just combined.
  4. Carefully fold in the blueberries.
Cooking
  1. Heat a nonstick skillet over medium heat and lightly grease it.
  2. Scoop about 1/4 cup of pancake batter for each pancake. Wait for bubbles to form before flipping.
  3. Cook until golden brown, then let the stacks cool slightly.
Assembly
  1. Spread a layer of whipped cream or sweetened cream cheese on one pancake, and top with another to create a sandwich.
  2. Drizzle with maple syrup or honey before serving.

Notes

Store leftover pancakes between parchment paper in an airtight container in the fridge for 2-3 days. Reheat in the microwave.