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Blueberry Ginger Pancakes

Blueberry Ginger Pancakes

10 - 12 pancakes


  • 2 cups (300 g) B.C. blueberries, fresh or frozen
  • 2 cups (275 g) All-purpose unbleached flour
  • ¼ cup (50 g) Granulated sugar
  • 2 tsp (10 ml) Baking powder
  • ¼ tsp (pinch) Salt
  • 2 large (100 g) Eggs                   
  • 1½ cups (360 ml) Milk (or buttermilk if preferred)
  • 2 tbsp (30 ml) Vegetable oil
  • 2 tbsp (30 ml) Fresh ginger root, finely grated
  • 1 tsp (5 ml) Pure vanilla extract
  • ½ tsp (2.5 ml) Vegetable oil
  • ½ tsp (2.5 ml) Butter
  • Maple syrup for serving



  1. In a large bowl mix the flour, sugar, baking powder and salt. Set aside.
  2. In another bowl whisk the eggs, then mix in the milk, oil, ginger and vanilla.
  3. Make a well at the centre of the flour mixture, pour the egg mixture into the flour all at once and stir. Do not over mix.
  4. Fold in the blueberries.
  5. Heat vegetable oil and butter in a non-stick pan over a medium heat.
  6. Scoop a large spoonful of batter into the heated pan. Cook until golden on each side and serve immediately with maple syrup.