Recipe: Blueberry Crumb Pancakes

Brewster By The Sea Inn’s recipe for Blueberry Crumb Pancakes are the perfect way to get your day started. 

Makes six to eight pancakes.


  • 2 cups all purpose flour
  • 3 tablespoons baking powder
  • ¼ tablespoon salt
  • 2 tablespoons sugar
  • 3 eggs
  • 1-1/4 cups milk
  • 2 tablespoons vegetable oil
  • Plenty of blueberries (fresh or frozen)


  1. In a medium bowl, combine flour, baking powder, salt and sugar, and set aside.
  2. Separate the eggs.
  3. In a medium bowl, beat the egg whites, just until stiff, moist peaks form.
  4. Combine oil, egg yolks, milk, and add this mixture to dry ingredients, stir until smooth (don’t over-stir).  
  5. Fold in beaten egg whites.
  6. Heat electric griddle and using a small scoop, pour/place pancake batter onto hot griddle. Place blueberries on each pancake, and top with the Crumb Topping (recipe below).
  7. When each pancake stops bubbling, flip it and continue to cook.
  8. Remove pancakes from griddle when they are cooked through.
  9. Serve with warm, pure maple syrup.  

Crumb Topping

  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup butter

Blend all ingredients until crumbly.

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