Blueberry Pancake Recipe

Blueberry Pancake Recipe is made from scratch with fresh or frozen blueberries, flour, buttermilk, and melted butter, then topped with cream cheese and light Karo (corn) syrup.

This was adapted from an original recipe, Blackberry Pancake Recipe in Kate Smith's "Company's Coming" cookbook copyrighted in 1958.

Kate did not suggest a topping for these, but in another recipe in her book, she suggested topping pancakes with powdered sugar.

Blueberry Pancake Recipe

• 1 large egg
  
  
• 2 cups buttermilk
  
  
• 1 teaspoon baking soda
  
  
• 2 1/2 cups sifted all-purpose flour
  
  
• 1 tablespoon sugar
  
  
• 2 teaspoons baking powder
  
  
• 1/2 teaspoon salt
  
  
•  4 tablespoons melted butter (measured after butter has  melted) 
  
  
• oil for cooking (I use corn oil)
  
  
• 1 1/2 cup fresh or frozen blueberries, divided
  
  
• 8 oz. cream cheese, softened at room temperature (optional)
  
  
• light Karo (corn) syrup or your favorite pancake syrup
  
  

Whisk egg in a mixing bowl until light.


Stir baking soda into buttermilk and slowly stir buttermilk into beaten egg.


Sift together sifted flour, sugar, baking powder and salt.

Blend flour mixture into egg and buttermilk gradually, stirring after each addition just until all is mixed well. 

Do Not over mix.


Gently, stir in melted butter.

Fold in 1 cup of the blueberries.


Heat a light layer of oil in skillet or on iron griddle to 350F. or until the oil is hot enough for a drop of water to sizzle when dropped in it.

Pour batter onto hot griddle or in skillet,  making the size pancakes you prefer.

When bubbles appear on top and the bottom of pancakes are light golden brown, turn pancakes over and cook the other side, until the bottoms are lightly browned.

Takes 2-3 minutes per each side.

Remove cakes to a serving plate.

Spread cream cheese between layers and on top.

Sprinkle with remainder of blueberries and top with Karo syrup, if desired.

Serve hot.

May be served plain, sprinkled with powdered sugar or with the syrup.


If you don't like the idea of blue colored pancakes, instead of folding the berries into the batter, pour 1/2 of the batter for each pancake on the griddle or pan.

Then sprinkle or place the blueberries on top of the batter.

Then pour the other 1/2 of batter on top of the berries.

Do this for each pancake.

As an alternative to pouring the batter twice, pour all the batter for each pancake, place or sprinkle the blueberries on top of batter and push the berries down into the pancake with the back of a spatula.

Using either method will cook your berries with the pancake without making the pancakes blue.

You may substitute other favorite fruits in this Blueberry Pancake Recipe.


VARIATIONS: 

Omit the cream cheese and top Blueberry Pancakes with maple syrup.

Blackberry Pancakes

Substitute Blackberries for the Blueberries.

Raspberry Pancakes

Substitute Raspberries for the Blueberries.

History Of Blueberry Muffins

Wild blueberries have been around for thousands of years.

They are native to America and were first used as medicines.

But the blueberry remained a wild food until 1912.


Then a botanist, Frederick Coville and a farmer,  Elizabeth White developed a domesticated strain of the fruit.

The fruit is so delicious and popular that January 28th is designated National Blueberry Pancake Day.

Related Pages

Chocolate Pancakes Recipe

Potato Pancakes Recipe

Return to Pancake Recipes

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