Blueberry Pancakes

Bring the diner home to your dinner table with these classic blueberry pancakes.

stack of blueberry pancakes
Photo: Kritsada Panichgul
Total Time:
30 mins
20 to 24 pancakes


  • 2 ½ cup all-purpose flour

  • 1 cup whole wheat pastry flour

  • ¼ cup sugar

  • 4 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 eggs, lightly beaten

  • 4 cup buttermilk or sour milk*

  • cup vegetable oil

  • ½ cup fresh or frozen blueberries**

  • Maple syrup (optional)


  1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another large bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently stir in blueberries.

  2. For each pancake, pour a scant 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with syrup.


To make 4 cups sour milk, place 1/4 cup lemon juice or vinegar in a glass measuring cup. Add enough milk to make 4 cups total liquid; stir. Let stand for 5 minutes before using.


If you like, replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries, or mixed fruit.

Nutrition Facts (per serving)

141 Calories
5g Fat
20g Carbs
4g Protein
Nutrition Facts
Calories 141
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 228mg 10%
Total Carbohydrate 20g 7%
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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