Blueberry Pancakes

Blueberry Pancakes


(3 votes) 4 3

Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving.

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  • 1 pint blueberries (or strawberries, etc.
  • 4-Grain Pancake batter

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Butter the heated griddle or pan. Knowing that you're making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting. Pour the first pancake and distribute the blueberries evenly over the surface.  Avoid the extreme edges. Proceed with the next pancake. If you're using a griddle that will accommodate 6 or more pancakes, continues this way until you've filled the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second. Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.

Note: If a berry should break on the cooking surface and you're going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking. 

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