Copycat Cracker Barrel Blueberry Pancakes
These easy blueberry pancakes are real treat! The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Keyword: blueberry pancakes, buttermilk bancakes, wild blueberries
- 2 cups all-purpose flour see note on measuring
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granulated sugar
- 2 eggs
- 2 1/3 cups buttermilk 1% is what you are looking for here
- 2 cups frozen wild blueberries see note
- Butter for the pan
Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing. Measure blueberries and set next to the griddle.
Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop. Sprinkle as many blueberries as you like into the pancake.
The pancakes should be flipped when the 4th bubble pops. This will take about 2 - 3 minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
Between pancakes it helps to take a paper towel or cotton cloth and wipe away any blueberry residue.
Every time you put new batter on the griddle you need to butter it again.
Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
How to Measure Flour: The best way to measure flour is to spoon it into the measuring cup and then level it off. This will help ensure you don’t pack too much flour into these tender pancakes.
Choosing Blueberries: You can use any kind of blueberries here but the standard ones are big and make giant craters in pancakes. I love using the wild variety because they are a small berry with great flavor. They are perfectly suited to pancakes. Many stores will carry some variety of wild or Main wild blueberry in the freezer section. Usually they will be more expensive than standard cultivated berries. I paid $4 / pound in my area.
Serving Size: This recipe will make 12 pancakes. Adults will generally eat 2-3 and young children will eat about 1.
Calories: 312kcal | Carbohydrates: 43g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 887mg | Potassium: 190mg | Fiber: 1g | Sugar: 12g | Vitamin A: 235IU | Calcium: 122mg | Iron: 2.2mg