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six blueberry pancakes on a blue plate with butter and maple syrup on top. A jug of milk in the background with two mugs and fresh blueberries.
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5 from 1 vote

Blueberry Pancakes

These Blueberry Pancakes are one of the best ways to start your day. This recipe makes a perfectly soft pancake with just a slight crisp around the edges. Top with maple syrup, melted butter, and a handful of fresh blueberries to produce one satisfying breakfast.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 260kcal


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 3 eggs separated
  • 1 2/3 cups buttermilk
  • 3 tbsp unsalted butter
  • 1 cup blueberries


  • In a large bowl, sift the all-purpose flour, baking powder, and salt, set aside.
  • In a large bowl, beat the yolks and sugar until pale and smooth, and whisk in the buttermilk and baking soda.
  • In another bowl, whisk the egg whites until stiff.
  • Pour the buttermilk mixture and the melted butter into the flour mixture and whisk together.
  • Fold in the egg whites
  • Preheat skillet and add some butter
  • ladle batter onto griddle, add blueberries, and turn when bubbles form around the cakes.
  • Serve with warm maple syrup, butter, and powdered sugar.



Calories: 260kcal | Carbohydrates: 33g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 507mg | Potassium: 341mg | Fiber: 1g | Sugar: 7g | Vitamin A: 420IU | Vitamin C: 2.4mg | Calcium: 168mg | Iron: 2mg