Fluffy Blueberry Pancakes

A stack of blueberry pancakes topped with fresh blueberries and pecans on a white plate with maple syrup.

Pancakes are the first recipe I ever made. 

I remember dumping cupfuls of Aunt Jemima Whole Wheat pancake mix into a heavy bowl, clouds of sweet powder wafting back up at me. 

My mom taught me how to crack an egg and whisk it in a smooth, circular motion. My chubby wrists struggled to get the movement right.

Nearly two decades later, whisking an egg into pancake batter is as natural as walking.

That batter, however, has come a long way from the box. 

Overhead shot of a pint of blueberries, a lemon, and pancake batter in a measuring cup.

It keeps the essentials: eggs, milk, flour, sugar, but adds wild cards like cottage cheese, lemon zest and a lot of vanilla extract. 

The pancakes elevate from nine-year-old birthday breakfast to sophisticated, delicious brunch that grown adults request regularly.

Blueberry pancakes pair wonderfully with mimosas.

Up-close and side view of a stack of blueberry pancakes on a white plate.

I got the idea to add cottage cheese from a well-worn, early-2000s cookbook called The New England Bed and Breakfast Cookbook.

One particular recipe for Pancakes Verona in our copy of the book is stained with drips of coffee and still-sticky notes. It perpetually smells like butter.

The original recipe uses 100% cottage cheese and no milk, but this requires breaking out a food processor which I’m not willing to do before breakfast. 

There’s more sugar, less whole wheat flour, and not a blueberry in sight. And they are wonderful. 

Pour shot of maple syrup pouring onto a stack of pancakes with melted butter.

Let’s make blueberry pancakes

My version of the pancakes is a bit more wholesome but no less enjoyable. Instead of dessert for breakfast you get a filling, complete meal that won’t leave you tired before lunch. 

I also cut out some steps, like blending the batter and whipping the egg whites. To create the same, ridiculously fully texture, I add cornstarch and let the batter sit for a few minutes so the gluten can relax. 

The final product is something so good that I’m usually too full to sit down and enjoy it, because I was sampling bites of fluffy, crisp, hot cakes while cooking.

A stack of blueberry pancakes topped with fresh blueberries and pecans on a white plate.

If you can resist the urge to eat them all, standing at the stove, I suggest topping them with good salted butter and roasted pecans. Maple syrup is a given. 

These blueberry pancakes are addictive, healthy, and the best thing to do with extra time on a Saturday morning.

They’re also something I would proudly serve to a nine-year old, as long as there are some for the adults, too.

Fluffy Blueberry Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)
Serves: 6
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Healthy blueberry pancakes that are delicious enough for a kid's birthday breakfast but wholesome enough for a sophisticated brunch.


  • 2 large eggs
  • 1 1/4 cups milk
  • 1 cup cottage cheese
  • 1 tablespoon sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons lemon zest plus 1/4 cup juice (from 1 lemon)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 6 tablespoons butter or neutral oil (such as canola)
  • 2 cups fresh blueberries
  • Salted butter, roasted pecans and pure maple syrup, for serving



In a large bowl, whisk together the eggs, milk, cottage cheese, sugar, oil, vanilla extract and lemon zest and juice. In a medium bowl, whisk together the flours, baking powder, and salt. Add the flour mixture to the cottage cheese mixture and stir lightly, just until combined. It's okay to leave lumps. Set aside for at least 5 minutes, or until bubbles have formed on top (the longer they sit, the fluffier they will be!). If the mixture seems too thick, add milk until you achieve desired consistency.


Heat a large (10 or 12-inch) sauté pan over medium heat. Add one tablespoon of butter or oil and heat until it sizzles. Using a ¼ cup measure or ice cream scoop, pour batter into the pan. While they cook, sprinkle the blueberries into each pancake. Cook on one side until bubbles appear on top, then flip and continue to cook until both sides are golden brown (about 2 minutes per side). Allow to cool slightly on a wire rack set in a rimmed baking sheet. Repeat with the remaining batter, adding butter or oil to the pan for each batch.


Transfer to plates, dot with butter, sprinkle with roasted pecans, and drizzle with maple syrup. Or, eat them right off the wire rack while you make the next batch. Best served hot!


  • 396 Calories


Pair with coffee or mimosas. Enjoying these past 11am? Go for the buttery Chardonnay.

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