Blueberry Pancakes
Extremely delicious, bright, juicy, and soft - perfect for a child’s breakfast. You can make blueberry pancakes any time of the year: with fresh berries in summer or frozen ones, or even ready-made jam in winter. Pancakes with a touch of cardamom are incredibly tender and flavorful - unlike any you’ve tried before!
Updated : 03 November, 2025
Easy
About 30 min.
Ingredients
Pancakes
1 liter
Milk
350 grams
Wheat flour
5
Eggs
2 tablespoon
Sugar
2 teaspoon
Cardamom
0.5 teaspoon
Salt
Filling
400 grams
Bilberry
200 grams
Sugar
1 tablespoon
Gelatin
Decorating
30 grams
Bilberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
All ingredients should be at room temperature, so take them out of the fridge in advance. Use large, high-quality eggs. If the eggs are small, add one extra. Use premium-grade flour.
Step 2
Combine the eggs with sugar and 1 cup (240 ml) of milk. Whisk until smooth.
Step 3
In a separate bowl, mix the sifted flour, cardamom, and salt.
Step 4
Add the dry mixture to the whisked eggs. The amount of flour may vary - adjust according to the consistency of the batter.
Step 5
Mix until smooth, gradually pouring in the remaining milk. This helps prevent lumps. The batter should be slightly thick but pourable and uniform.
Step 6
Let the finished batter rest for 30 minutes - the flour will absorb moisture and thicken slightly.
Step 7
While the batter rests, melt a small piece of butter in a pan and pour it into a small bowl. You’ll use this to grease the pan before frying each pancake.
Step 8
When the batter has rested, cook the pancakes over medium heat on both sides until golden brown. Grease the pan with butter before each one. You should get about 15-18 pancakes, depending on the pan size.
Step 9
Stack the cooked pancakes on top of each other.
Step 10
Cover the stack with a towel or plastic wrap and let it cool completely. If they’re still warm, the blueberry filling will melt and leak.
Step 11
While the pancakes cool, prepare the blueberry filling. You can use store-bought blueberry jam - it should be thick and not runny. I thickened homemade blueberry purée with gelatin, but you can also use pectin, agar-agar, or 2-3 tablespoons of cornstarch dissolved in 1.5 oz (40 ml) of water.
Step 12
Soak the gelatin in 1.5 oz (40 ml) of cold water and let it bloom.
Step 13
Sort and rinse the blueberries, then pat dry. If using frozen berries, thaw and drain the juice.
Step 14
Place the blueberries in a saucepan and add sugar.
Step 15
Stir and bring to a boil over low heat. Cook for 5-10 minutes.
Step 16
When the mixture boils, mash the berries with a masher. Continue simmering until it thickens slightly. Finally, add the dissolved gelatin and cook together for 1 minute.
Step 17
Cool the filling to room temperature, then refrigerate or place the saucepan in cold water to speed up cooling. You can prepare both pancakes and filling in the evening and assemble the cake in the morning.
Step 18
Assemble the pancake cake by spreading blueberry filling between each pancake and stacking them.
Step 19
Spread a thin layer of filling on the top pancake, leaving ½ inch (1-2 cm) from the edges. Decorate with fresh berries.
Step 20
You can use not only blueberries but also currants, strawberries, or raspberries. Enjoy your meal!