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Blueberry Pancakes
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Chef Eddy Recipe
Blueberry Pancakes
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This Blueberry Pancake recipe makes what is quite possibly the perfect pancake: fluffy, tender, golden and bursting with fresh blueberries. So good you'll think you're at pancake diner instead of your own table.

Prep time
Bake/Cook time
10 pancakes
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Blueberry Pancakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
10 pancakes


  • 2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 6 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 1/2 cups low fat buttermilk
  • 1 tablespoon vanilla extract
  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup fresh blueberries


  1. Preheat a pancake griddle to 325°F-350°F and set aside or have handy a large nonstick pan.
  2. Sift together flour, baking powder and baking soda and set aside.
  3. In a bowl large enough to handle all ingredients whisk eggs and oil until smooth. Add salt, buttermilk, vanilla and sugar and whisk well.
  4. Add flour mixture and whisk until no lumps remain. Toss in blueberries.
  5. Heat a nonstick pan or use preheated pancake griddle. If desired spray the cooking surface with a little cooking spray. Using a ladle drop 1/2 cup amounts a few inches apart.
  6. After a few minutes when bottoms are golden flip upside down and cook until done.
  7. Serve with syrup and powdered confectioner’s sugar if desired.
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