Blueberry Pancakes

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.   -Jones, M. Feast; Why Humans share food, Oxford University Press, 2007

After spending a week in Oslo, Norway – eating hotel buffets for every meal, there are quite a few things I crave. While I like the variety of different dishes on the buffet, particularly at breakfast, nothing can compete with fresh off the griddle pancakes. So this morning, I just had to try a new recipe for blueberry pancakes.

This recipe is from Canadian Chef, Michael Smith’s new cookbook called, “Fast Flavours”. A couple of things to note, 2 tablespoons of baking powder. Had a little issue reading that correctly this morning and 2 teaspoons yields quite a dense pancake. And somehow I have run out of my lovely vanilla extract from Mexico, so I substituted lemon extract. (I can’t bear to buy vanilla here when I will be in Mexico so soon.)

Extra blueberry pancakes
Serves: 6
Preparation Time: 30 minutes


  • 1 cup Flour, whole wheat
  • 1 cup Flour, white
  • 1 cup Rolled Oats
  • 2 tablespoons baking powder
  • 1 tsp nutmeg, ground
  • 1/2 teaspoon Salt
  • 3 cups, frozen Blueberries
  • 2 large Egg
  • 2 cups Milk, 1% fat
  • 1/4 cup Vegetable oil
  • 2 tablespoons Sugar, brown
  • 1 teaspoon Vanilla extract


  1. Preheat the skillet over medium high heat.
  2. In a large bowl, whisk together the list of dry ingredients, up to the blueberries. Add blueberries to dry ingredients.
  3. Crack eggs and all other ingredients into a second bowl. Whisk together and pour into dry bowl. Mix to combine.
  4. Add a thin-film of vegetable oil to pan and drop in pancake batter. Turn once small bubbles become holes.

Nutrition Info (per serving)

Calories 445
Total Fat 14g
Saturated 2.8g
Polyunsaturated 5.2g
Monounsaturated 5.2g
Cholesterol 75mg
Sodium 266mg
Total Carbs 69g
Dietary Fiber 9.0g
Sugar 9.1g
Protein 14g
Vitamin A 73mcg
Vitamin C 1.2mg
Calcium 368mg
Iron 4.2mg

These were probably the best pancakes I have ever had. The rolled oats provide good structure to hold onto the butter and syrup. The outside is nice and crispy, the inside is soft and silky – like oatmeal, and there are blueberries in every bite. Another secret –  I always slightly under cook pancakes. That leaves the inside gooey which children love. (Thanks Sam!)

Other posts from “The Good Stuff” about Sunday morning breakfasts:

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