Blue Berry Pancakes – A Family Recipe


When it comes to summer fruits like blueberries, we’re always on the lookout for ways to eat seasonally. It’s impossible to go wrong with blueberries fresh from the carton or picked from a blueberry bush, but a stack of blueberry pancakes is an even better option.


  • 1½ cups of all-purpose flour
  • 1 tbsp. of baking powder
  • ¼ tsp. of baking soda
  • ¼ tsp. of salt
  • 3 tbsp. of sugar (divided)
  • 1¼ cups of fresh blueberries (washed and drained)
  • 1 egg (at room temperature)
  • 1 cup of whole milk 
  • 3 tbsp. of butter (melted and partially cooled)
  • ½ tsp. of lemon zest (optional)


1. Get a mixing bowl and mix the dry ingredients there, except for 1 tablespoon of sugar––sift them together and set them aside. Sifting aids in the creation of a fluffy pancake, especially when fresh fruit is used in the batter.

2. Put 1 tablespoon of sugar over the blueberries in a medium-sized bowl. I like this step because it helps bring out the genuine flavor of the blueberries by slightly sweetening them. If your blueberries are particularly sweet, you can skip this step.

3. In a large mixing basin, lightly beat one egg before adding the milk and stirring to combine. Make sure that these items are at room temperature before you begin cooking. Gently whisk in the sifted dry ingredients, careful not to over-mix the batter. It’s alright if the batter has a few lumps at this stage.

4. Adding the melted butter last, incorporate it completely by folding it in by hand. The temperature of your batter should be between room temperature and slightly chilled. The chilly components will cause your butter to harden if you don’t do this. When adding the lemon zest, do so right away. Let the batter to rest for 20 minutes before using.

5. Fold the blueberries into the batter after it has rested. We’re all set to start making some pancakes now! Prepare your cast-iron pan or grill by heating it. You need a steady heat source to make pancakes; cast iron is ideal since it does just that!

6. Apply a small amount of butter to the pan every time you add a new pancake. Observe the temperature of the pan while making pancakes; lower the heat by a few degrees if the butter begins to turn brown too rapidly.

7. Using a 1/3 cup measure (or a half-cup measure for thicker pancakes), pour the batter into the pan. When bubbles have developed across the pancake, and the bottom is golden brown and somewhat crispy (approximately 2 1/2 minutes), the pancake is ready to flip over. Lift the pancake’s edge with a spatula to check on its progress.

8. Because of the blueberries, the pancake will be awkward when it’s flipped. You must use only one move and flip only once to get your point! After another 1 1/2 minutes, move the pancake to a warm platter. How big your pancake is and how you control your flame will affect how long it takes to cook.

9. Cook the pancakes one at a time if you choose, but if you prefer them hot, you can enjoy them while still warm. Toast the bread with butter and maple syrup before serving.

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