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Blueberry Pancakes

So once, when I was in Philadelphia, I had the most incredible pancakes ever - served with honey, blueberries, applesauce, cinnamon, and a pot of melted butter on the side. Needless to say, the portions were SO BIG that I managed to devour only 3/4 of the massive stack before the buttons on my jeans felt like they were going to pop. I always remember that breakfast with the fondest memory, and when I do, I try to re-create my own less-massive version. With far less butter becuase... you know... I dont want my muffin-top to hit the floor :). So anyway, blueberries... syrup... butter... Need I say more? Not really :). Except maybe that it's pretty easy and makes the perfect family breakfast on a weekend. Fluffy and feel-good, these pancakes really are the ultimate breakfast. And honestly speaking, I have the leftovers for dinner - double-win!


• 1 1/2 cups flour

• 1 tsp baking powder

• 1 pinch salt

• 1 egg

• 1 cup milk

• 1 tablespoon melted butter or vegetable oil

• 1/2 cup frozen blueberries

• A little butter or oil for cooking

• golden or maple syrup, and a knob of butter


• Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat in the eggs and milk with a whisk to make a thick smooth batter. Beat in the melted butter or oil.

• Heat oil or butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes (size is up to you - one large pancake at a time or 2 to 4 smaller ones). As it cooks on low heat, toss a few frozen blueberries onto pancake(s). Cook for about 3 minutes over a low heat until small bubbles appear on the surface of each pancake, then flip and cook another 2-3 minutes on the other side until golden. Remove and repeat until batter is finished.

• Serve warm with golden or maple syrup, a knob of butter, and any leftover blueberries

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