Print Options:

Blueberry Pancakes

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

 2 tbsp water
 ½ tsp cornstarch
 3 ½ cups blueberries
 5 tbsp sugar
 2 tsp fresh lemon juice
 1 ½ cups all-purpose flour
 1 tbsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 ¾ cups Buttermilk
 4 tbsp butter or margarine
 2 large eggs

Preheat the oven to 250 degrees F. Place the cookie sheet in the oven.

Prepare Blueberry Sauce

In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups blueberries, and 2 tablespoons sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until the berries burst.


Remove from heat; stir in lemon juice.

Prepare Pancakes

In a large bowl, combine flour, baking powder, baking soda, salt, and remaining sugar. Stir in buttermilk, butter, and eggs just until flour mixture is moistened. Stir in remaining berries.


Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.


Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when the batter begins to set, bubbles start to burst, and edges look dry.)


Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown. Transfer pancakes to a cookie sheet in the oven; keep warm.


Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 525