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Fluffy Blueberry Pancake Sandwiches

A delightful breakfast meets dessert experience with soft, cloud-like pancakes filled with juicy blueberries and whipped cream.
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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: 350
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries Can use frozen blueberries; fold them in gently.
Serving Ingredients
  • 1/2 cup whipped cream or sweetened cream cheese Optional, for filling.
  • Maple syrup or honey For drizzling.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  4. Fold in the blueberries carefully.
Cooking
  1. Heat a nonstick skillet over medium heat and lightly grease it.
  2. Scoop about 1/4 cup of batter for each pancake and cook until bubbles form on the surface.
  3. Flip the pancakes and cook until golden brown.
  4. Let the pancakes cool slightly before assembling the sandwiches.
Assembly
  1. Slather whipped cream or cream cheese on one pancake and top with another pancake.
  2. Drizzle with maple syrup or honey before serving.

Notes

For optimal fluffiness, do not overmix the batter. Add spices like cinnamon or nutmeg for extra flavor. Consider garnishing with bananas or nuts.