Local Blueberry Pancakes

Team: Harwood Hotcakes

Host School: Harwood Union High School

Age Group: High School


  • 3 cup flour 
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt 
  • 3 teaspoon sugar mix together in a large bowl. In a small bowl put
  • 2 1/4 cup of buttermilk
  • 3/4 cup of low fat milk
  • 6 tablespoons of melted butter
  • 3-4 large eggs
  • 1 1/2 cups blueberries
  • 1 cup heavy cream, cold
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Preparation Instructions

For pancakes: 

  1. Beat together the eggs, milk, and buttermilk until light and foamy, about three minutes with hand mixer.
  2. Stir in the melted butter. 
  3. Add the flour, salt, and baking soda. 
  4. Stir in blueberries. Let sit for 1-3 minutes before pouring onto hot griddle. 
  5. Heat fry pan to medium-high heat and pour mixture onto griddle in 3-4 inch diameter pancakes

For maple whipped cream:

  1. Add cold cream, maple syrup and vanilla extract to bowl.
  2. Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.