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Blueberry Pancake Filling

Pancakes are delicious plain, but it's also fun to create new pancake combinations. Our filling ideas build on our Basic Whole Wheat Pancakes. Each suggestion makes enough for 12 pancakes (about 4 servings).

Feel free to use more or less of each filling ingredient, and to experiment with your favorite fruits and nuts. It's nice to set aside some of the filling to use as a garnish for the plate; that way, no one has to ask what makes the pancake so delicious!

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

4 Servings


1 cup

fresh Earthbound Farm Organic Blueberries (or Earthbound Farm Frozen Organic Blueberries, still frozen)

1 tsp

grated lemon zest


Follow the Basic Whole Wheat Pancakes recipe. When you pour the batter onto the griddle to form the pancakes, arrange the blueberries and sprinkle the zest on top of the batter. Cook the pancakes until small bubbles begin to appear in the batter, 1-1/2 to 2 minutes. Then carefully flip the pancakes and cook until the other side is brown, 1-1/2 to 2 minutes.

Transfer to a warmed plate and garnish with a few blueberries and a dusting of confectioner's sugar, if you like. Serve immediately with maple syrup.

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