Wild Blueberry Pancakes

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Wild blueberry pancakes are the perfect way to end a weekend.
I have a love-hate relationship with blueberries. Like most fruit, buying them at the grocery store is a guessing game. Sometimes they’re good, but often they’re tiny, tasteless balls of nothing.
I wanted to make blueberry pancakes that are fluffy, tender, and jam-packed full of bright blueberry flavor. But one taste of the fresh blueberries I had and I knew that wasn’t gonna cut it.
wild blueberry pancakes
Instead, I turned to wild blueberries. Wild blueberries are super tiny, and in addition to tasting better, they are packed with even more antioxidants than the regular ones. If you’ve ever made a box of blueberry muffin mix, the blueberries in the tuna-sized can in the box are usually the wild variety.
Unfortunately, depending on where you live, they may not be so easy to find. You can probably buy fresh ones during the summer in Maine. But winter in Michigan? You’re going to have to rely on canned or frozen.
wild blueberry pancakes
Once you’ve got your blueberries, these wild blueberry pancakes are easy to make, but with a secret ingredient: Cake flour. Cake flour makes the lightest, fluffiest pancakes you’ll ever have. And don’t fret if you don’t have it or don’t make a lot of cakes — you can make it yourself. To do this, take one cup of all-purpose flour and remove two tablespoons. Add two tablespoons of cornstarch and sift. Voila, cake flour!
Like I do to all my pancakes I add a teaspoon of maple extract to give it that extra oomph of authentic pancake flavor. When paired with the blueberries the aroma of the batter alone is intoxicating.
These are the perfect addition to a weekend morning, paired with a big cup of strong coffee and orange juice.

Wild Blueberry Pancakes

Wild blueberry pancakes are loaded with jammy flavor and full of heart healthy antioxidants.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 413 kcal



  • 2 1/2 cups cake flour
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 2 1/2 cups milk of your choice
  • 2 eggs
  • 6 tablespoons melted butter
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 1 cup wild blueberries drained if using canned
  • Butter or oil for cooking


  • Put the cake flour, baking powder, sugar, and salt in a large mixing bowl.
  • In a separate bowl, whisk the milk, eggs, butter, and extracts.
  • Add this to the dry ingredients and whisk — it’s okay if it’s lumpy.
  • Fold in the blueberries.
  • Heat a griddle or cast iron skillet over medium heat.
  • Add a bit of butter or oil and dollop the batter onto the hot surface.
  • Let cook until edges are slightly bubbly and pancake is golden brown on bottom.
  • Continue until all of your batter is gone.
  • Serve the pancakes with real maple syrup.


Storing leftovers: Leftovers can be stored in an airtight container. To reheat, use a toaster oven or reheat in a 250-degree oven.


Calories: 413kcalCarbohydrates: 61gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 971mgPotassium: 146mgFiber: 3gSugar: 19gVitamin A: 648IUVitamin C: 2mgCalcium: 400mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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