Originally posted January 09, 2012

simple wild blueberry pancakes

simple wild blueberry pancakes by joanie

These are not the beefy, high-altitude buttermilk pancakes that some people prefer. Rather, they're more delicate but not too thin. I love them, especially shaped into little silver dollars, dusted with powdered sugar, and topped with maple butter:

Oh, and about wild blueberries... I like them because they're smaller and more flavorful. Of course you could use big fat blueberries instead. Also, I've had good results with both fresh and frozen varieties.


  • 1 cup whole milk
  • 1 egg
  • 4 tbsp butter, melted
  • 1 tbsp sugar
  • 1/2 tsp kosher salt
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup wild blueberries
4 servings


Start heating your best non-stick pan or griddle over medium heat. It's important for it to be hot enough for the pancakes to cook right.

Whisk together the milk, egg, butter, sugar, and salt. Then sift in the flour and baking powder. Use a spoon to mix just until combined, taking care not to overwork the batter. Gently fold in the blueberries. Let sit a couple minutes to thicken.

Working in batches, ladle pancakes onto the pan. (For silver dollar-sized pancakes, use a tablespoon to measure out the batter.) Flip the pancakes when they begin to bubble on top and brown on the bottom.

Serve warm.

30 minutes



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