Blueberry Pancakes

Prep Time
Cook Time
Ready In

Recipe: #8120

February 19, 2013

"A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup."

Original is 3 servings


  • Serving Size: 1 (361.6 g)
  • Calories 651.5
  • Total Fat - 23.9 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 221.8 mg
  • Sodium - 1288.4 mg
  • Total Carbohydrate - 89.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 26.2 g
  • Protein - 19.6 g
  • Calcium - 358.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.

Step 2

In a separate small bowl, beat together eggs, buttermilk, and oil.

Step 3

Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.

Step 4

Fold in blueberries.

Step 5

Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.

Step 6

Add batter about 1/3 cup at a time, but do not crowd.

Step 7

Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.

Step 8

Remove to a platter and keep warm till the rest of the pancakes are finished.

Step 9

Serve with blueberry syrup.


No special items needed.

2 Reviews


Blueberry pancakes are my absolute favorite, so these were thoroughly enjoyed with some warm maple syrup with blueberries added.


review by:
(19 May 2015)


I made these today for breakie and we loved them so much! I made blueberry sauce using blueberries, sugar and a little cornstarch to thicken it up on the stove. What a delicious breakfast this makes!


review by:
(26 Jan 2014)

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