The Best Blueberry Pancakes
Cook time
Total time
Serves: 5-6
  • 2¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 4 heaping teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 egg yolks
  • 2 egg whites
  • 2 cups milk (if you have buttermilk, great, but I just used 2% milk)
  • 3 teaspoons vanilla extract
  • ¼ cup olive oil (or vegetable oil, but I liked using the olive oil)
  • ½ teaspoon lemon zest
  • ⅔ cup blueberries, plus more for garnish
  • 1 tablespoon all-purpose flour, for the blueberries
  1. Combine your 2¼ cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, olive oil, and lemon zest. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Toss your ⅔ cup of blueberries in 1 tablespoon of flour, and add them to the batter. Fold to combine.
  2. Preheat your oven to 250 degrees F and line a large baking sheet with a clean cotton cloth. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about ¼ cup of batter for each pancake. Sprinkle a few more blueberries onto each pancake, if you like, for an even layer, and cook until bubbling, then flip, and cook for another 2 minutes or so, until cooked through. The blueberries might spurt some juice out as they cook, but don't worry about that.
  3. Place each cooked pancake onto your baking sheet, and when the sheet is full, fold the towel over the pancakes and put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with lots of maple syrup and a little butter, if desired.
Recipe by The Crepes of Wrath at