Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 132.0
  • Total Fat: 4.2 g
  • Cholesterol: 38.7 mg
  • Sodium: 246.3 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.9 g

View full nutritional breakdown of Blueberry Pancakes calories by ingredient
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Totally delicious pancakes! Totally delicious pancakes!
Number of Servings: 15


    Milk -- 2 cups
    Vinegar -- 2 tsp
    Eggs -- 3, separated
    Flour -- 2 cups
    Sugar -- 3 tbsp
    Baking Soda -- 1 tsp
    Baking Powder -- 2 tsp
    Salt -- 1/4 tsp
    Cottage Cheese -- 4 oz
    Vegetable Oil, Olive Oil, or Melted Butter -- 3 tbsp
    Cooking Spray
    Blueberries -- 1 cup


Pour 2 cups of milk into a large measuring cup. Add a couple of gulps of vinegar (~2 tsp) to sour it. Set aside.

Separate the egg whites from the yolks. Put the yolks in a large mixing bowl and the whites in a small mixing bowl.

Beat the whites until they are stiff.

In the large bowl with the yolks, add flour, sugar, baking soda, baking powder, salk and cottage cheese. Pour in the soured milk and beat until it is a smooth batter.

Mix the 3 tablespoons oil (vegetable, olive, or melted butter) into the batter. Fold in the egg whites.

Spray the cooking pan with nonstick spray. Heat the pan on medium heat.

Ladle the batter into the pan, then drop in 5-6 blueberries. Dip a spatula in the batter and cover the top of each blueberry with fresh batter. This will prevent sticking when you turn the pancake.

Cook the pancake on medium heat, turning once when the edges start to firm up.

Top with your favorite pancake toppings, and enjoy!

This recipe makes approximately 15 pancakes.

Note: If you don't have fresh blueberries, frozen work fine. Just place in a bowl and run hot water over them until they are thawed, then use as indicated above.

Serving Size: Makes 15 pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user AROUTLY.

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