James Carrier
Yield
Makes about 20 pancakes; 5 to 6 servings

Every cook should have a good homemade blueberry pancakes recipe up their sleeve—and it doesn't get much better than this, folks. Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

How to Make It

Step 1

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

Step 2

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Step 3

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Marston's Restaurant, Pasadena, California

Ratings & Reviews

Yummy

WhitneyWill
July 01, 2018
Have a new griddle and a batch of blueberries so this seemed a perfect recipe to try. I halved it for the 3 of us. Super easy and everyone loved them. Next time I may add a half teaspoon of vanilla. 

stephtib's Review

missymmartin
July 19, 2010
These pancakes were amazing - light and fluffy! Made them exactly according to the recipe - used fresh blueberries. Delicious! This is our new Saturday morning "pancake recipe". Of course we have to half the batter - add blueberries for the adults, chocolate chips for the kids!

foufou's Review

cookfromsocal
July 06, 2010
Excellent recipe...best pancakes I have ever had....light and tender. I used fresh blueberries but have also made these without fruit. Better than Martha Stewart's pancake recipe which had been my "go to" recipe. By the way, followed recipe exactly and did not make changes. Enjoy!!!!

portland's Review

daneanp
November 27, 2012
these are second to none. light, fluffy, easy to make. i think my made at home come out better than those at marston"s!

Onecentinvegas's Review

LindaTony
September 25, 2011
Followed the recipe exactly. The pancakes were thin and very light. Husband said they were the best pancakes he'd ever eaten. That was good enough for me.

cookfromsocal's Review

LadyBrenda
September 11, 2010
Love fresh blueberries and these pancakes were fantastic. Didn't change a thing but next time might add more blueberries!! A definite repeat.

kaylyn60's Review

kaylyn60
July 12, 2014
This is my favorite pancake recipe! The buttermilk, butter and blueberries make this an outstanding pancake recipe. These are light and fluffy bursting with blueberries. I'm sure that I add more blueberries than the recipe calls for as I pick as many as I think I need and then some! The only thing that makes these better is blueberry syrup or better yet, huckleberry syrup from Misty Meadows at Oregonjam.com

LindaTony's Review

portland
February 17, 2010
This recipe makes the best pancakes! I use fresh blueberries. My family loves them!

missymmartin's Review

stephtib
August 24, 2012
N/A

LadyBrenda's Review

deelite
April 12, 2011
Wonderful pancakes! Melt in your mouth. Top wth blueberry syrup with some fresh blueberries or use canned blueberry pie filling (you might have to thin this down a bit with some of the purchased blueberry pancake syrup.) Then top with some whipped topping.