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Nutrition Facts

Serving Size 1 (354g)

Recipe makes 2 servings

Calories 618
Calories from Fat 185 (30%)
Amount Per Serving %DV
Total Fat 20.6g 31%
Saturated Fat 4.4g 21%
Monounsaturated Fat 8.2g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 216mg 72%
Sodium 1278mg 53%
Potassium 391mg 11%
Total Carbohydrate 89.5g 29%
Dietary Fiber 3.9g 15%
Sugars 26.3g
Protein 18.9g 37%

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Blueberry Pancakes

Recipe #42041 | 25 min | 10 min prep | add private note
Sue L

By: Sue L
Oct 2, 2002

A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup; I also recommend a glass of orange juice as I think it pairs well.

SERVES 2 -3 , 8 4-inch pancakes (change servings and units)

Ingredients

Directions

  1. 1
    In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
  2. 2
    In a separate small bowl, beat together eggs, buttermilk, and oil.
  3. 3
    Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
  4. 4
    Fold in blueberries.
  5. 5
    Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
  6. 6
    Add batter about 1/3 cup at a time, but do not crowd.
  7. 7
    Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
  8. 8
    Remove to a platter and keep warm till the rest of the pancakes are finished.
  9. 9
    Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.

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Featured Reviews for This Recipe

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From: 4-H Mom

On Apr 15, 2009

Made these this am and they were so good. They were fluffy. I added a llittle more blueberries, we love berries. Very tasty and I will be making this again.

0 people found this review helpful

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  • From: BigRed77777

    On Jun 10, 2008

    I made these this morning and they were delicious! The blueberries burst within the pancakes and give the entire pancake that sweet flavor! Great recipe!

    0 people found this review helpful

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  • From: Roosie

    On Jul 8, 2004

    April 16th 2004 - These were fab-tastic, Sue! Great tender, fluffy, delicious pancakes. I used a berry blend (Very Cherry blend from Trader Joe's, which is a joke, actually because it seems to have about 5 cherries in the whole bag) that contains blueberries, blackberries, cherries, and raspberries. Aboslutely delicous and easy. Some pancake recipes have problems with the batter not cooking around the fruit, but that was not the case at all for these. They cooked up quickly and very tender and delicious. Fantastic pancake recipe- I will be making it again. *Update*- These are now our standard pancake recipe. BF loves pancakes with fruit in them and we have made them many times with just about any berry you can think of. They always turn out perfect and are wonderfully fluffy and tender. I usually use frozen fruit and this works just fine with fresh or frozen. Wonderful recipe- thanks Sue!!

    3 people found this review helpful

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  • From: Elmolvsu

    On Jun 13, 2004

    Yum! I am not the biggest fan of blueberries, but I made this for my family and I must admit I gobbled them up. They were Sooooo good. I made them with the syrup and on their own, they were a 4, but the syrup made them fantastic! Thanks for the great recipe Sue - I felt like a great cook with my homemade Blueberry pancakes and syrup!

    3 people found this review helpful

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  • Read all 13 reviews

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