Blueberry pancakes and pancake 101 from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 26, 2021

    Best pancakes I have made, not counting the lemon ricotta pancakes that are ultra rich. These were light and tender, I had them with a little bit of butter, no honey or syrup needed. Just great pancakes, however I doubled the amount of blueberries.

  • Lepa on March 07, 2021

    These are the best pancakes I have ever made! I was looking for a new recipe this morning because we were out of milk and had a lot of buttermilk and blueberries that were going to go bad. I was attracted to this recipe because it uses a large quantity of buttermilk. That's exactly what makes these pancakes special. They have a wonderful flavor and texture. This recipe made more than enough for our family of four (with two young, hungry boys). Note: my pancakes were not thin like the other poster's.

  • cucinahalcon on December 30, 2018

    The best pancakes! The higher ratio of buttermilk and eggs to flour makes them better than the ATK pancake recipe.

  • MrsGideon on December 28, 2012

    Worked well with self-raising flour instead of the plan and baking powder/soda. I also used a mix of Greek yoghurt and milk as I didn't have buttermilk. Nice and light with crispy edges.

  • Grywhp on April 15, 2012

    Any time I get fresh blueberries I have to make these pancakes. They are so good.

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