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Fluffy Blueberry Pancake Sandwiches

Delicious and fluffy pancake sandwiches filled with juicy blueberries and served with whipped cream or sweetened cream cheese.
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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
  

Pancake Batter
  • 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 Be gentle while folding in frozen blueberries.
Toppings
  • 1/2 cup whipped cream or sweetened cream cheese Optional
  • Maple syrup or honey for drizzling Optional

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix milk, egg, melted butter, and vanilla until smooth.
  3. Pour wet ingredients into dry mix, and gently stir to combine, avoiding overmixing.
  4. Carefully fold in the blueberries.
Cooking
  1. Heat a nonstick skillet over medium heat and grease lightly.
  2. Scoop about 1/4 cup of batter per pancake onto the skillet.
  3. Cook until air bubbles appear on the surface, then flip and cook until golden brown.
  4. Allow pancakes to cool slightly.
Assembly
  1. Spread whipped cream or sweetened cream cheese on one pancake and top with another pancake to form a sandwich.
  2. Drizzle with maple syrup or honey before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a toaster or skillet. You can also experiment with different fruits and spices for variety.