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Blueberry Buttermilk Pancakes


Blueberry Pancakes

Blueberry Pancakes ----- Large Photo of Blueberry Pancakes

Blueberry Pancakes Image © Diana Rattray
Use fresh or frozen blueberries in this recipe for  blueberry pancakes.

Yield: Makes About 12 4-inch Pancakes


  • 2 eggs, separated
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 3 tablespoons butter, melted
  • 1 cup fresh or frozen thawed blueberries, rinsed and let dry


In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle.

Makes about 10 to 12 4-inch pancakes.

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