2 ratings

Wild Blueberry Pancakes

Blueberry season is just around the corner

Recipe Courtesy of Hotel Vermont

When blueberries are in season they are the perfect blend of sweet and tart. Drop a handful of blueberries on to these fluffy pancakes, and enjoy. They are so good on their own that they don’t even require syrup (but of course pour some on if you’d like).


For the Wild Blueberry Pancakes

  • 3 Cups organic, all-purpose flour
  • 4 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 1/4 Cup maple syrup
  • 3 Farm fresh eggs
  • 3/4 Cups whole milk
  • 1/2 Cup buttermilk
  • 1 Cup wild blueberries


For the Wild Blueberry Pancakes

Whisk wet ingredients together until frothy.

Whisk dry ingredients in a separate bowl.

Mix wet and dry ingredients together just until blended (a little lumpy is okay), and let stand for 15minutes.

Warm a griddle on medium low heat. Brush the griddle with butter and ladle on 3-ounces of batter.

Sprinkle two spoonful’s of wild blueberries on top.

Wait until you see bubbles all the way around the pancake to flip; approximately 3 minutes

Cook for approximately 3 minutes more, and serve with butter and maple syrup