Home » Recipes » Blueberry Pancakes

Blueberry Pancakes

A basic, reliable recipe for blueberry pancakes that can be adapted to include any fruit that you like. The secret ingredient – cake flour – helps these buttermilk pancakes turn out with a tender, light texture.

Saturday mornings were pancake mornings when I was growing up; my dad used to make his special recipe — incorporating oats, honey, and cornmeal — for pancakes almost every weekend, and we clamored for them when he was out of town. In season, he would pile in fresh blueberries picked the afternoon before from the bushes growing in the backyard; in the winter we would eat them plain, or with the last frozen bits of summer’s preserved bounty.

Alas, somewhere along the way, I lost my taste for the things. I am more of an oatmeal eater, a whole-wheat toast smeared with peanut butter and jam sort of a diner, and I am usually not interested in eating a big breakfast of heavy, bready sweets. I’ll let the occasional egg slip in once in a while, but my standard work-a-day breakfast is a cup of green tea (or coffee, if I’m very tired), and a bowl of Irish oats (see also: why I love horses) with soy ‘milk.’

However, I decided to make a batch of blueberry pancakes adapted from a Joy of Cooking recipe. Now,efore I expound on the taste of my blueberry pancakes, let me say just this: frying pancakes is hard. It is particularly so when you own a cast-iron pan and have a tiny gas range on which to balance it — you may find yourself contorting in strange positions trying to avoid burning fingers and dropping batter all over the (newly-shining) floor. I think the most difficult part for me was getting the temperature just right; I burned the first couple of cakes right off and had to scrape the (cursed?) cast-iron clean. There may or may not have been a moment of frustration that involved wailing about how I’d never get it right and why was I spending a beautiful sunny morning trapped inside with a recalcitrant stove and curmudgeonly pancake batter.

Yet I persevered, if only because the blueberries had colored the mix a pretty purple-blue and I was interested to see how it would turn out once cooked. I fiddled around with the temperature (start out on high heat, then reduce to a low simmer on the dial) and cajoled my pan into maintaining an even temperature — imperative for well-cooked, fluffy pancakes. Eventually, I was able to produce a lovely plate of nicely-fried cakes, that rested, softly steaming in the sunshine, on the dining room table accompanied by some delicious farmers market fruit.

And how did they taste? Light enough for the pancake-averse because of the cake flour (who knew? It is one of my favorite secrets), with a hint of the vanilla I threw in as a last-minute addition, plump and juicy with blueberries. The buttermilk adds delectable moisture (which is essential if one, ahem, wanders away for a few moments to set the table and returns to find her pancake a bit overdone) and its delicate tang balances the sweetness of the berries.

Blueberry Pancakes

Nicole Spiridakis
A basic, reliable recipe for blueberry pancakes that can be adapted to include any fruit that you like. The secret ingredient – cake flour – helps these buttermilk pancakes turn out with a tender, light texture.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 144 kcal


  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg , lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons melted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries , fresh or frozen


  • Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.
  • Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.
  • Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).


Calories: 144kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 234mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 221IUVitamin C: 2mgCalcium: 72mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating