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Fluffy Folded Blueberry Pancakes

A delightful hybrid between a fluffy pancake and a delicate crepe, loaded with fresh blueberries and folded into a neat, syrup-ready triangle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup all-purpose flour sifted
  • 1 tbsp granulated sugar
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 1.25 cups whole milk room temperature
  • 2 large eggs room temperature
  • 2 tbsp unsalted butter melted and cooled, plus more for pan
  • 1 tsp pure vanilla extract
Filling & Toppings
  • 1 cup fresh blueberries washed and dried
  • 2 tbsp powdered sugar for dusting
  • 0.25 cup pure maple syrup for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or cast iron pan
  • Thin, wide spatula

Method
 

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, whisk the milk and eggs. Slowly whisk in the melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Let the batter rest for 10-15 minutes.
  4. Heat a lightly buttered non-stick skillet over medium heat.
  5. Pour 1/3 cup of batter into the pan, swirling to spread it thin. Immediately scatter a handful of blueberries over the top.
  6. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip and cook for 1 more minute.
  7. Flip back over, fold in half, then in half again to form a triangle. Transfer to a plate.
  8. Dust generously with powdered sugar, top with extra berries, and drizzle with maple syrup before serving.

Notes

Resting the batter is crucial for achieving the perfect tender texture. Leftovers can be stored in the fridge for up to 3 days with parchment paper between each folded pancake.