Blueberry Pancakes – American

5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 152 kcal


Blueberry pancakes according to grandma's recipe:

  • 300 g Blueberries
  • 250 g Flour
  • 3 tbsp Sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 Pc. Eggs
  • 1 pinch Salt
  • 175 ml Milk


  • Maple syrup
  • Brown sugar
  • Powdered sugar

Vegan blueberry pancakes:

  • 300 g Blueberries
  • 0,5 Pc. Banana
  • 1 Pc. Egg
  • 1 tsp Protein powder
  • 70 g Oatmeal
  • 120 ml Oat milk
  • 1 tsp Coconut oil
  • Maple syrup
  • Mint


  • There's nothing like blueberry pancakes for breakfast! The classic pancakes according to grandma's recipe are made with eggs, milk and flour and differ from omelets in the way they are bound with flour.
  • The presented recipe differs from the classic variant, because it is without buttermilk. In the USA, pancakes are often made with buttermilk because it makes them particularly fluffy. But don't worry - they'll still be fluffy and tasty and they're also a little healthier!
  • Those who eat low carb can easily make pancakes from egg and bananas and with oatmeal. For a vegan variant, you can do without the honey and replace the egg with the corresponding amount of egg alternative.
  • The dough can also be prepared in the Thermomix.

Blueberry pancakes according to grandma's recipe:

  • Wash and drain the blueberries.
  • Mix the flour with baking powder, baking soda, sugar and salt. Gradually add the eggs to the milk. Mix everything together well until you have an even dough. Fold the blueberries into the batter.
  • Heat a pan with a little oil. Put about 2 tablespoons of batter per pancake in the pan. Bake the pancakes one after the other until golden brown.

Preparation of vegan blueberry pancakes:

  • Finely grind the oat flakes.
  • Add the banana, egg, oat milk and protein powder and mix into a batter.
  • Fold two thirds of the blueberries into the batter.
  • Heat a pan with the coconut oil. Put about 2 tablespoons of batter per pancake in the pan. Bake all pancakes until golden brown.
  • Decorate the pancakes with the remaining blueberries, a little mint and maple syrup and serve.


Serving: 100gCalories: 152kcalCarbohydrates: 29.1gProtein: 4gFat: 2.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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