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Blueberry Maple Sugar Pancakes

Total Time

Prep: 15 min. Cook: 5 min./batch


1 batch (about 2 cups mix)

We use maple sugar made at our farm, Bonhomie Acres, in these pancakes, and then we top them with 100 percent maple syrup, too. The delicious flavor demands nothing less! —Katherine Brown, Fredericktown, Ohio
Blueberry Maple Sugar Pancakes Recipe photo by Taste of Home


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup maple sugar
  • 2/3 cup dried blueberries
  • 2 large eggs
  • 1-1/3 cups 2% milk
  • 1/4 cup butter, melted


  1. Whisk together flour, baking powder and salt. Transfer to a 1-pt. glass jar. Top with maple sugar; cover. Place dried blueberries in a small plastic bag; attach to jar. Store in a cool dry place or in a freezer up to 3 months.
  2. To prepare pancakes: Preheat lightly greased griddle over medium heat. In a small bowl, mix flour mixture and maple sugar. Whisk in eggs, milk and melted butter. Stir in blueberries.
  3. Pour batter by scant 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts

3 pancakes: 437 calories, 13g fat (7g saturated fat), 104mg cholesterol, 757mg sodium, 69g carbohydrate (24g sugars, 3g fiber), 10g protein.

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