They have arrived, luscious blueberries in abundance, and we can’t wait for all the delights of the season. There will most likely be some jam for the pantry, a pie, muffins of course, and blueberry pancakes first off.
Of all the dishes I served up for breakfast at the inn, the most frequently requested meal from repeat guests was blueberry pancakes. They are memorable, especially when made with fresh, in-season blueberries. Not only a favorite of guests, but family as well, so over time I devised little ways to make them less of a guilty pleasure so I could tuck the (rare) leftovers in the freezer for the kids. They actually like them with the whole wheat flour better than white, so this recipe is a winner in my book.
Always pancakes
We ate a lot of pancakes when we were growing up, but we only had blueberry pancakes after we had actually picked the berries ourselves! We’d go berry picking at an old abandoned farm a couple of roads up from ours, and it was indeed a treasure trove. We picked greedily, filling up water pails strung on clothesline rope around our necks so we could work double-handed, while our grandmother supervised. We ate as much as we picked, the best bonus. Mom would bake up a storm with them, and tuck some in the freezer for the winter in theory, but they never lasted beyond summer.
Feast or famine
So it was either feast or famine for blueberry pancakes, and we enjoyed them immensely in season. In the winter, often mom would make plain pancakes and serve them simply with a little cinnamon and sugar, which she always had mixed in a little shaker on the counter, and if we were lucky there was blueberry jam to top them. Sometimes, we even had them for dinner, which we thought of as a great treat, but it took me years to realize these were the really lean times, we just thought of it as a special supper, although I doubt my father felt the same way.
Fun to make with kids
My own kids and grandkids love pancakes as well, and we love to make them together. I fiddled with the pancake recipe for a long time. It began life using buttermilk, but one day the store was out and I needed to get the pancakes in process so I used sour cream and milk. I liked the flavor just as much, if not more, than using the buttermilk, so I started making them that way. Like most of us in this decade, we only tend to have buttermilk in the kitchen for a specific recipe or dressing, and often the rest gets wasted. Another great substitute for the sour cream is plain Greek yoghurt which I almost always have in the house. The point is to acidify the milk to aid in the chemical reaction with the baking soda that keeps the cakes fluffy.
Lightened up
While delicious made with a quarter cup of melted butter added to the batter, I lightened the fat up as well by cutting it in half and replacing it with organic canola oil. I used the white whole wheat flour one day, and it was delicious! Still light and tender, and so that’s how I make them now, so these cakes are 100% whole grain, low in saturated fat, and still incredibly tasty.
Drop the berries by hand, it doesn’t take long
I don’t mix the berries into the batter because I don’t want it to be blue! Instead, I measure out the batter and add the berries one at a time. It is not as tedious as it sounds, and is kind of fun to count and try to get the same amount of berries in each one, we usually strive for at least a dozen to ensure berries in every mouthful.
More options, all good
Because I don’t mix the berries in the better, I can offer to make any number of different pancakes at the same meal, such as banana or apple. However, when given the choice, 9 out of 10 people want the blueberries! That’s an exact B&B poll, conducted by me! However, the number changes slightly if chocolate chips are offered as a choice and a number of folks have a sweet tooth.
Light and delicious!
These are light and delicious, around 100 calories each, with a hint of lemon, and you can use any berry or fruit you like in place of the blueberries, but we like the blues the best. In winter, frozen, local blueberries work just fine; that’s why I tuck gallons away in the freezer after we pick. Remember, the pancakes will only taste as good as the berries. In the middle of winter, frozen local berries will always be more flavorful than fresh trucked from another continent. These are not overly sweet because often something really sweet goes on top, usually the maple syrup. However, you can also top them with fresh berries, especially when they are in season.
Gluten-free option, yes, dairy-free, of course!
Yes, you can also use your favorite gluten-free flour mix for these, and make your own plant based “buttermilk” by acidifying two cups of plant milk with 2 tsp. of white vinegar if folks can’t have dairy. You can also make these vegan by substituting an egg replacer, but that is not really necessary as most of the fluffy lift comes from the dry leaveners. So just omit the eggs and add just a pinch more baking powder.
Only the real thing
Serve with real Vermont maple syrup of course, none of that artificial “pancake syrup” please! Yes, I’m a Vermont snob about this, there’s nothing better if you are going to indulge.
Or, just keep it simple
Of course, you can also just butter them and sprinkle with cinnamon and sugar, nothing wrong with that.
Now, on to blueberry muffins, or a pretty tart, or….so many possibilities.
Sour Cream Blueberry Pancakes
20 pancakes
- 2 cups white whole-wheat or whole wheat pastry flour
- 2 ½ tsp. baking powder, non-aluminum
- ½ tsp. baking soda
- Pinch of salt
- 1 ½ cups plant or dairy milk of choice, I use oat milk
- ½ cup reduced-fat sour cream, or plain non-fat Greek yoghurt
- 2 large organic eggs , or omit if making vegan
- Zest of one lemon and tablespoon of fresh lemon juice
- 2 tbsp. local honey or maple syrup
- 2 tsp. vanilla extract
- 1/4 cup organic canola oil
- 1 pint fresh or frozen blueberries
Place a sieve over a large bowl and sift all the dry ingredients together.
In a one-quart measure cup or bowl, add sour cream and milk to make two cups. Mix well, then add the eggs, zest and juice, honey, vanilla, and oil. Mix well.
Make a well in the center of the dry ingredients and add the liquid. Mix just until combined, the batter will be lumpy. Over-mixing will make tough pancakes.
Heat the griddle. The trick to making good pancakes is getting the heat just right, and once you find the sweet spot on your griddle, you won’t have a “first-pancake sacrifice.” On my electric griddle, 285 is perfect. On my Aga, I leave the simmering plate open for ten minutes before cooking. When you get it right, write it down on your recipe, trust me, you won’t remember. I seldom lose a first pancake any more to a test. Every stove and griddle is different, so crack your code once and record the results for the next time.
Brush cooking oil on griddle along with a dot of butter and pour pancakes from a ¼-cup measuring cup for consistency. You should hear a gentle sizzle. Sprinkle blueberries on top, be generous. Once the edges look cooked and several bubbles have popped on the surface of the cake, take a peek on the underside for brownness. Turn and cook another two minutes or so.
Keep warm in a 200-degree oven while you make the rest.
Serve with warmed Vermont maple syrup! Makes about 20 pancakes, and I usually serve about three per person, more or less. These freeze beautifully, just place a little square of parchment between each to prevent them from sticking. A quick and healthy school morning breakfast.
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Now I want pancakes for breakfast! What a beautiful picture of pancakes and blueberries.
They are easy to make!
Yummy
Thanks! I’ll save you a stack.
Please fo
Wow Dorothy! These pancakes look amazing!
Thanks! They definitely taste as good as they look. 🩷
Wonderful! I’ll take a large stack!❤️☕️☕️
It’s yours my friend. Syrup? Of course!
Oh, yum! Two of my favorite foods, pancakes and blueberries. Am I a Mainer or what. So many good tips, especially adding vinegar to a plant-based milk to help the pancakes rise. Our pancakes, made with almond milk, are more like crepes than pancakes.
Try using both baking powder and baking soda and an acidified plant milk. You’ll be surprised!
Will do!
I love this!😋
My freezer is stocked!
Cereal for breakfast this morning is not going to be the same even if I do have fresh raspberries to add. 🙂 These look absolutely delicious. I enjoyed a big smile reading about the pail for picking because my grandfather use to tie one around my waist. 🙂
Most mornings right now it’s Greek yoghurt and berries for breakfast! Berries everywhere right now, and I’m happy. Blueberries, raspberries, and cherries, too.
Fresh blueberries and Vermont maple syrup – your killing me!!!
I have a stack waiting for you!
I am saving this recipe in my screenshots recipe album. My sweet man loves pancakes, and I will make them for him very soon.
I, too, love “real” maple syrup. We have some Pennsylvania maple syrup in the fridge. I know the woman who makes it up the street from us.
Thank you, Dorothy!
Thanks Nancy! I think you will enjoy these every bit as much as we do! Break out that syrup!
Ohhhh, I bet these are good. Love the photo with the melting butter!
Thanks Mimi! Got to add that tab of butter to the top!
I just got up and first thing I open up is your blueberry pancakes. Wow, you know how to make a girl hungry! Looks amazing!
Thanks Jan! They are mouthwatering!
Oh Dorothy, my tummy is rumbling and my mouth is watering! I wish I had a stack for breakfast!
Jenna
Well, make a big batch, and a lovely painting of blueberries in their colander, then freeze what you don’t eat and we can all admire the artwork!
🥞🫐
These look so perfectly delicious!
With you on only real maple syrup for these beauties! 🙂
Absolutely! You know it Ronit.
Love the idea of using sour cream or yoghurt i
I can’t get buttermilk here for love nor money and I know I can use lemon or vinegar but it isn’t always a good option I will definitely give this a go…Thank you for the tip 🙂
Thanks Carol! Works like a charm, good luck!
I trust you , Dorothy so I’m sure it will 🙂 x
The batch I made Sunday I used nonfat Greek yoghurt and it was really delicious. Just the right little tang.
Ohhhhhh gonna have to try this method…we all love a good pancake although I have to say the traditional Britsh pancake with lemon and sugar is still my favourite but a good blueberry one is up there 🙂 x
I’ll take lemon just about anything!
Me too, Dorothy x
Who doesn’t love the pancakes? And I do feel too that with the blueberries are the best! Especially if the blueberries are freshly picked! What a taste 😋😋😋 I never tried them with sour cream, but I’ll remember it 😉
Thanks Ribana! They are always delightful, and I now have some tucked in the freezer!
Love Blueberry Pancakes!
They are definitely at the top of the list for me!
First you have incredibly delish maple syrup and now you have fresh blueberries. What more could anyone ask for? 🍯🫐🥞
Not much in my book! Thanks Gail!
How wonderful to be able to pick your own fresh blueberries. Heaven!
We’re picking furiously right now! So much cheaper, and you certainly can’t get any fresher.
Oh my gosh – this looks so divine!
I’ve gotta get back in the kitchen! Linda xx
I hope you enjoy these as much as we do!
I still have quite a few blueberries from when I went blueberry picking–I’ll have to use some of them in pancakes! These look delicious!
YUM!!! I am among those fortunate ones who’ve had your blueberry pancakes, Dot, and they are simply the best! What I remember the most is the slight crispness of the edges from the butter on your griddle, and how it felt like a treat but still good for me. I kicked myself for not getting your recipe when I visited (almost a year ago, can you believe it?!), so thank you for sharing it! Making some this weekend!!!
Thanks my friend! How time flies! That visit doesn’t feel like a year ago. I said hi to your chickens for you the other day, they clucked back.
Enjoy the recipe!
A perfect recipe. While I’m usually a Waffle person, with blueberries involved I can jump on the Pancake train.
Thanks Ally! You can always toss the blueberries in the waffle batter too!
Your family is blessed with you and blueberries! I always love looking at your food and reading the story with it, even if I never cook it myself! We used to get local blueberries here, but I have not seen them in years. I should investigate!
They must be lurking around somewhere Suz!
I would think so!
Those look like the perfect breakfast for dinner dish!
I totally agree! So do the other kids!
I haven’t made blueberry pancakes in ages. Dropping the berries by hand so you get some in every bite is the only way to make them!
I agree! It doesn’t really take that long.
Yum, these look and sound delicious.
Tonight, I just may be having pancakes for dinner.
A perfect dinner, especially for a rainy night!
I’m trying your recipe tomorrow, Dorothy. Thank you. Looks delicious.
Wonderful Mary! I think you’ll be pleased, but let me know how they turn out for you. 💕
I just made your blueberry pancake recipe, Dorothy, and they are by far the best pancakes I’ve had. I especially love the touch of lemon. DELICIOUS!
I laughed thinking about the “first pancake.” We never got it right growing up and the dog always got that test pancake. Just made a decadent simple blueberry bar recipe King Arthur’s sent out. Charlie has picked at least five gallons so far—an amazing yield from his patch. As for the bars, once again they prove you can never go wrong with blueberries, butter, sugar and oatmeal. LOL
Oh, the bars sound wonderful! I picked a lot the other day, but not five gallons! Good work!
Hi Dorothy! I must tell you I have always admired your culinary knowledge. The non-aluminum baking powder. WOW! I will now check the box before I buy. Thanks for the tip and pancakes..MMMM Pancakes ~ on the comfort food list for sure!!!
Oh, thank you so much for your very kind words! 🩷
If you’ve ever made a quick bread, pancake, or muffin recipe, and noticed a metallic taste, it was the baking powder. Not a necessary ingredient at all. I use Rumford or an organic brand.
This is so good Dorothy. I printed this one out. Love the images, brings me back in time, makes my mouth water, and now I know what we’re having for dinner tonight! Hugs my friend, C
Blueberry pancakes for supper! Nothing better my friend!
We seldom put them in pancakes, but we love just eating them plain. Without question, blueberries are my wife’s favorite fruit.
We have been lucky this year. Our berries are fat and delicious!
These look like a real treat 🌷
Thanks Robbie! They are one of our absolute favorites. Blueberries!