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Blueberry Orange Spice Pancakes

Blueberry Orange Spice Pancakes

Wow. Yeah this will do for a Saturday morning breakfast.

10 mins


  • 1½ cups (225 g) B.C blueberries, fresh or frozen (do not thaw)
  • 2 cups (275 g) All-purpose unbleached flour
  • 3 tsp (15 mL) Baking powder
  • 1 tsp (5 mL) Cinnamon
  • ½ tsp (2.5 mL) Nutmeg
  • ¼ tsp (pinch) Ground ginger
  • ⅛ tsp (pinch) Ground clove
  • ¼ tsp (pinch) Salt
  • 2 large (100 g) Eggs
  • ¾ cup (180 mL) Milk
  • 3 tbsp (45 mL) Butter, melted and cooled
  • 3 tbsp (45 mL) Maple syrup
  • 1 tbsp (15 mL) Orange zest, finely grated
  • ¼ cup (60 mL) Orange juice, freshly squeezed
  • 1 tsp (5 mL) Vanilla extract



  1. In a small bowl, toss 1 tsp of flour with the blueberries and set aside. If using frozen return to freezer.
  2. In a large bowl mix the flour, baking powder, spices and salt. Set aside.
  3. In another bowl whisk the eggs, milk, butter, maple syrup, orange zest, juice and vanilla.
  4. Stir the egg mixture into the flour mixture. Fold in the blueberries.
  5. Heat a ¼ tsp of vegetable oil in a non-stick pan over a medium low heat.
  6. Spoon a ¼ cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.

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