Our Wild Blueberries are picked at the peak of ripeness, then dried to preserve their sweet, juicy blueberry flavor. This unique yeast-based pancake recipe incorporates plenty of these plump berries for big bursts of sweet flavor.

Prep time: 5 min

Cook time: 15 min

Total time: 20 min

Wild Blueberry Pancakes
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 2 Teaspoons Dry Yeast

  • 1/2 Teaspoon Salt

  • 1 1/2 Tablespoons Butter

  • 2 Cups Whole Milk, warmed to 110°F

  • 2 Cups All-Purpose Flour

  • 1 1/2 Tablespoons White Sugar

  • 2 Eggs, lightly beaten

  • 1/2 Teaspoon Vanilla Extract

  • 1 Cup Dried Wild Blueberries

  • Hot Water

  • Extra Butter, for frying


  1. Combine yeast, sugar and salt in large bowl. Melt butter in warm milk, and pour over yeast mixture. Allow to sit and become frothy. Whisk flour into yeast-milk mixture and cover. Keep this out at room temperature overnight.

  2. The next morning, whisk eggs with vanilla, and quickly blend into batter.

  3. Pour hot water over blueberries in small bowl. Set aside for 10 minutes until cooled. Strain, discarding soaking liquid.

  4. Heat griddle or large skillet to medium temperature, and add 1 tablespoon butter. When butter has melted, ladle batter onto skillet in desired size. Sprinkle 10 to 15 blueberries onto pancake.

  5. When side of pancake facing up begins to bubble, after about 3 to 4 minutes, flip pancake and cook for 3 to 4 minutes more. Serve immediately with butter and maple syrup.