Blueberry Pancakes

Guess what?

It’s National Blueberry Pancake day!

I love me some blueberry pancakes. In fact, whenever I eat pancakes, you can bet they’re blueberry. I rarely eat any other flavor of pancake; even the regular ones.

In honor of today, I’m going to share with you my favorite blueberry pancake recipe. This one has a little surprise ingredient that really brightens up the pancake!

What I like best about pancakes is that they are super easy to make from scratch. And you can add healthier ingredients for less of a guilt factor. You can add:

  • Flax seed
  • Rolled oats
  • Whole wheat flour
  • Any but flour for a gluten-free option
  • Sweet potato purée
  • Nuts
  • Fruit
  • Chia seeds
  • Etc, etc, etc

Plus, pancakes are good anytime of day. You can also make them ahead of time and save for another day. This recipe serves 6 at a serving size of 1 pancake per person.


  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 tablespoons freshly grated lemon zest (surprise!)
  • 1 cup of blueberries (more or less depending on your preference)
  • Cooking spray or butter for griddle pan (I prefer butter because it gives my pancakes a crispy, buttery edge)


  • In a mug (or measuring glass), add your white vinegar to the milk and let sit. This will give you instant buttermilk!
  • In a medium bowl, whisk together your flour, sugar, baking powder, baking soda, and salt.
  • Add in your melted butter and egg and mix until well blended.
  • Pour in your buttermilk (be sure to check that milk has curdled) and mix well.
  • Lastly, add in your lemon zest and stir until well incorporated into the batter.
  • Heat your griddle or pan to medium-high and spray with cooking spray or butter.
  • Using 1/4 c measuring cup to spoon out batter and pour onto griddle/pan.
  • Drop blueberries by handful onto pancake.
  • When edges begin to crisp and air bubbles form (about 1-2 minutes), carefully flip pancake.
  • Cook another 1-2 minutes and remove from griddle or pan.
  • Continue cooking pancakes 1/4 cup of batter at a time, dropping blueberries onto pancakes as they cook.
  • Serve with a pat of butter and your favorite syrup.


How do you like your pancakes? Let us know! We’re always looking for new recipes to try!





2 thoughts on “Blueberry Pancakes

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