Recipes / Breakfast / Wild blueberry pancakes

Wild blueberry pancakes

Name: Wild blueberry pancakes
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: USA
Ingredients: 240 g plain flour (all-purpose); 2 tsp baking powder; 0.5 tsp baking soda; 1 tbsp caster sugar; 0.5 tsp fine salt; 2 eggs, large, separated; 480 ml buttermilk; 60 g unsalted butter, melted, plus extra for the griddle; 200 g wild blueberries, fresh or frozen; 2 tbsp pure maple syrup, warm, to serve

The pancakes that put Clinton St. Baking Co. on the map. Thick buttermilk batter folded with wild blueberries, griddled golden, and served with warm maple butter. A New York Sunday in one stack.

Published May 11, 2026 · 4 min read · Braffess Kitchen

Prep

6 min

Cook

14 min

Serves

Level

Easy

Wild blueberry pancakes - USA breakfast recipe

Method

Mix the dry ingredients.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Make a well in the centre.

Separate and whisk the eggs.

Separate the eggs. Whisk the yolks with the buttermilk and melted butter until combined. In a separate clean bowl, whisk the whites to soft peaks — they should hold their shape but not be stiff.

Note. The whipped whites are what make these pancakes exceptionally fluffy. Do not skip this step.

Combine the batter.

Pour the buttermilk mixture into the flour well and stir gently with a fork until just combined — thick and lumpy. Fold in the whipped whites with a spatula using 3–4 folds only. Lumps are fine.

Note. Overmixing develops gluten and makes dense pancakes. Stop before it looks fully combined.

Cook on a hot griddle.

Heat a griddle or non-stick pan over medium heat. Brush lightly with butter. Pour about ¼ cup batter per pancake. Scatter wild blueberries over each. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.

Note. Do not press down on the pancakes. Let them rise on their own.

Serve immediately.

Stack onto warm plates. Serve with warm maple syrup. These are at their absolute best straight off the griddle.

A note. This recipe built Clinton St. Baking Co.'s reputation and the queue that wraps around the block every Sunday morning. The batter is thick and barely stirred — lumps are intentional. Use wild blueberries, not cultivated ones; they are smaller and more intensely flavoured.

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