Blueberry Pancake Recipe - An All-American Classic


Blueberry Pancakes by Janine cc2.0

Blueberry Pancakes by Janine cc2.0

Blueberry pancakes are some of the most popular around. Granted, there are other fruits less commonly used, such as apples, strawberries, bananas, dates and raisins. But the blueberry is by far the favorite.

These blueberry pancakes are made light and delicious. And what’s more, they are a nutritious and flavorful breakfast. Serve by themselves or with maple syrup or honey.

Makes: 12
Prep Time: 10 minutes
Cooking Time: 4 minutes
Total Time: 14 minutes


2 eggs, separated
11ml / 2¼ teaspoons baking powder
180g / 1½ cups flour
240ml / 1 cup milk
38g / 3 tablespoons sugar
45g / 3 tablespoons butter, melted
3.75ml / ¾ teaspoon salt
150g / 1 cup blueberries, rinsed


In a small bowl, beat egg whites them until they are stiff, set aside.
In a large bowl, sift flour, baking powder, salt and sugar. Add milk and melted butter. Fold in the egg whites. Stir well but do not over-mix.
Heat and oil a skillet or griddle. Cook the pancakes until bubbles start to form and edges turn light brown. Flip and cook the other side.
Serve hot.

Note: Fresh or frozen blueberries are equally good.

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  • Andy Irvine
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