The Original Pancake House Blueberry Pancakes Recipe
The Original Pancake House’s Blueberry Pancakes are a fluffy and indulgent delight, studded with plump blueberries and served with a dollop of whipped butter, offering a delicious twist on the classic breakfast favorite.
Make our The Original Pancake House Blueberry Pancakes Recipe at home. With our Secret Restaurant Recipe your Blueberry Pancakes will taste just like The Original Pancake House.
Photo by P C
The Original Pancake House Blueberry Pancakes
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The Original Pancake House Blueberry Pancakes Recipe
Make our The Original Pancake House Blueberry Pancakes Recipe at home. With our Secret Restaurant Recipe your Blueberry Pancakes will taste just like The Original Pancake House.
Yield: 8 Pancakes
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 tablespoons Sugar
Wet Ingredients
- 2 large Eggs
- 1/2 cup Buttermilk
- 1 cup Milk
- 3 tablespoons warm melted Butter
- 1 cup Blueberries
- Butter or Vegetable Oil
Instructions
- In a large bowl add all dry ingredients. Whisk to combine.
- In a separate bowl, add eggs. Whisk until frothy.
- Add in milk and buttermilk. Whisk to combine.
- Slowly pour wet ingredients into dry ingredients. Combine using a wooden spoon. Mix just until batter comes together. Do not overmix.
- Add 3 tablespoons melted butter. Mix. Do not overmix - The mixture should be a little lumpy. Lumpy is good. Lumpy batter means fluffy pancakes.
- Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).
- Heat a flat cast iron surface (griddle or large pan) to medium heat.
- Oil the pan with a little butter or vegetable oil.
- Ladle the pancake batter onto the griddle to the desired size, between 4 and 6 inches wide is good.
- Cook until air bubbles start to bubble up to the surface at the center of the pancakes, about 2 - 3 minutes, flip them over using a flat metal spatula.
- Cook about 1 minute.
- Using the spatula, peek under one for doneness. When golden or darker golden brown, they are done (Note - cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side).
- Remove and stack on a plate.
- Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.
- Serve with more butter, syrup, blueberry preserves and/or other toppings of choice.
The Original Pancake House Blueberry Pancakes
A Local & Regional Favorite Copycat Recipe
To See ALL of Our Local & Regional Favorite Copycat Recipes - Click HERE To See ALL of Our Breakfast Copycat Recipes - Click HERE To See ALL of Our Breakfast Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of “Los Altos Original Pancake House” is by P C and is used by permission under Public Domain Dedication – CC0 1.0 Universal (CC0 1.0). Read the Full License Here – https://creativecommons.org/publicdomain/zero/1.0/legalcode. Thank you, P C. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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January 1, 2023 @ 2:39 pm
Not at all similar to the original pancake house pancakes.
July 1, 2025 @ 9:28 am
I just had original pancake house pancakes a couple weeks ago for the first time best I’d ever eaten. I tried this recipe in gluten free and it was great. A second time following it to tee. I is pretty darn close! I surprised my husband by fixing these . He was blown away. He’s eaten there while he works away from home. It’s a win win. Next time I’ll use huckleberries rather than blueberries