Blueberry Griddle Cakes

Blueberry Griddle Cakes

Every year Alaskans gather the tiny blueberries, so full of sweet good flavor, often searching out the wild bushes early in the day and tossing a handful into the batter for morning Blueberry Griddle Cakes.


1¼ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1¼ cups 2% milk
1 large egg
1 tablespoon extra-virgin olive oil
¾ cup blueberries
blueberry syrup or other syrup


In a large bowl, stir together flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened, (batter should be slightly lumpy). Gently fold in the blueberries or sprinkle them onto each pancake as you make them.

Lightly oil a griddle or large skillet; heat over medium heat. For each pancake, spoon a ⅓ cup batter onto the griddle. Cook until several bubbles burst on top and the bottom is golden. Turn over and cook the other side about 2 to 3 minutes, until it is browned.

Serve warm with syrup.

Serves 4

Replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries or mixed fruit.

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