Rating: 4.39 stars
1370 Ratings
  • 5 star values: 894
  • 4 star values: 276
  • 3 star values: 95
  • 2 star values: 46
  • 1 star values: 59

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
50 mins
total:
1 hr 15 mins
Servings:
6
Yield:
12 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

146 calories; protein 5.1g; carbohydrates 24.7g; fat 2.9g; cholesterol 36.8mg; sodium 397.4mg. Full Nutrition
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Reviews (1072)

Most helpful positive review

Rating: 5 stars
06/17/2003
These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! I have found that sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them. You can also use vegetable oil instead of the melted butter; it makes no difference, especially if you butter them afterwards anyway! Read More
(1257)

Most helpful critical review

Rating: 3 stars
04/12/2003
The pancakes didn't have much flavor. I definitely needed syrup to be able to eat them. I liked the texture of it though. Very easy to make, indeed. You must drain blueberries. Mine looked totally green pancakes. Read More
(71)
1370 Ratings
  • 5 star values: 894
  • 4 star values: 276
  • 3 star values: 95
  • 2 star values: 46
  • 1 star values: 59
Rating: 5 stars
06/17/2003
These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! I have found that sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them. You can also use vegetable oil instead of the melted butter; it makes no difference, especially if you butter them afterwards anyway! Read More
(1257)
Rating: 5 stars
08/22/2003
Can you say "YUM"? This is a top of the line blueberry pancake recipe. It always comes out perfect--fluffy, yet not cake-like. It's very moist with the blueberries; not a dry pancake at all. I even made it without the blueberries one time because we ran out, and it was delicious, too. But the blueberries put it in first gear! I've made it about a dozen times so far. Yes, the other reviews are correct in that you don't have to wait an hour to cook it--you don't even have to wait at all. They taste the same either way. Read More
(773)
Rating: 5 stars
04/11/2003
This recipe is amazing. I have made it several times for several people and they all agree it is GREAT! It is very easy to make and the brown sugar & butter topping is yummy. All ages like it. Only draw back is you have to remember to start to make about an hour before you want to make them. I left them one time for just fifteen minutes and they were still fine. Read More
(575)
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Rating: 3 stars
04/11/2003
The pancakes didn't have much flavor. I definitely needed syrup to be able to eat them. I liked the texture of it though. Very easy to make, indeed. You must drain blueberries. Mine looked totally green pancakes. Read More
(71)
Rating: 5 stars
04/11/2003
GREAT WORTH THE WAIT. USE FRESH BERRIES. Read More
(64)
Rating: 4 stars
10/30/2002
Great blueberry pancakes! Will make again. Read More
(54)
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Rating: 4 stars
06/13/2003
My batch of pancakes turned out fabulous. They were fluffy and had a good consistency. I loved the recipe, but I added more sugar (about 2 tablespoons more) -- So I couldn't give it a complete 5. Read More
(51)
Rating: 5 stars
04/11/2003
terrific pancakes, well worth the hour wait. I liked them with the butter and brown sugar. My husband preferred syrup. Also I used fresh blueberries. Frozen is fine in the winter and if it colors the batter, so what. It doesn't affect the taste. Read More
(51)
Rating: 5 stars
08/12/2011
These pancakes are very good. I used 1 pint of fresh blueberries, sprinkling some into the batter. I had 1 cup of buttermilk so I used that up and 1/2 T of butter for the griddle. The batter has a nice consistency, more on the thicker side. I left it to sit for a few minutes. While they were on the griddle I added a few more blueberries. The pancakes puffed up nice and light. When they were done I had about 6 medium size pancakes (I was making for two people). To finish off my pancakes, I spread on a little more butter, topped it off with the remainder of blueberries, and drizzled a little maple syrup over. Mmmm...these were awesome good. Fluffy and thick, moist, and delicous! (I think it helped using the buttermilk). Using fresh, not frozen, blueberries really took these pancakes over the top. You will notice a huge difference in freshness, taste, and quality. The blueberries were bursting with flavor, oozing with its' sweet purple juices when cutting into the pancakes with a fork. The pancake texture was just right. Other fresh fruit would substitute just as well such as bananas, peaches, apples, mixed berrie, etc. I don't think it's necessary to wait an hour before making the pancakes-they came out just fine. The only reason I can think the recipe calls for you to wait 1 hour is to allow the baking powder to activate in the batter-making a more thick, fluffy pancake. (you will see little bubbles perk up in the batter). I served these pancakes with maple flavored bacon. Read More
(49)