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Blueberry Pancakes Recipe


blueberry pancakes

Blueberry Pancakes

Stephanie Gallagher
Blueberry pancakes are one of my kids' favorite weekend breakfasts. And with this recipe, we're guaranteed to have no leftovers.

Buttermilk in the batter makes these pancakes melt-in-your-mouth delicious.

Don't Miss: Pancakes for All Occasions

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings


  • 1-1/2 cups + 1 Tbsp. all-purpose flour
  • 1-1/2 Tbsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1-1/2 cups buttermilk
  • 2 large eggs
  • 3 Tbsp. melted butter, cooled
  • 1/2 cup fresh or frozen blueberries


  1. In a large mixing bowl, whisk together 1-1/2 cups of the flour, the sugar, baking powder, baking soda and salt.

  2. Add the buttermilk, eggs and cooled melted butter.

  3. Toss the blueberries with the remaining tablespoon of flour. Add to the batter, and let the batter rest 10 minutes.

  4. Meanwhile, preheat a griddle or electric skillet (compare prices)to 375 degrees F.

  5. Pour about 1/3 cup of batter onto the griddle for each pancake.

  6. Cook until bubbles appear on the top of the pancakes. Flip and cook on the other side until golden brown.

Don't Miss: Buttermilk Pancakes

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