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Blueberry Pancakes

There’s nothing like pancakes made with fresh blueberries. In season, New Jersey is resplendent with local farms where you canĀ “pick your own”. Out of season, these little gems are a bit pricier, but so worth it.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 12 pancakes


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons white sugar
  • 1 egg
  • 1 cup milk
  • 1/2 tablespoon butter, melted
  • 1/2 cup fresh blueberries, thawed


  1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Garnish with powdered sugar and a sprinkling of blueberries.

One thought on “Blueberry Pancakes

  1. We had SUCH a great stay at your inn and was wondering if we could have your recipe for the Croissant French toast. I would LOVE to surprise my husband over this THANKSGIVING weekend.

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