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Mini Blueberry Buttermilk Pancakes with Nutella

Mini Blueberry Buttermilk Pancakes with Nutella

Make your pancakes extra special with Nutella and strawberries

Make your pancakes extra special with blueberries, Nutella, and strawberries.

Ingredients

  • 3 eggs, whites and yolks separated
  • 2 Cups buttermilk
  • 1/4 Cup butter, melted
  • 2 Cups plain flour
  • 1 Teaspoon baking soda
  • 1 Cup fresh or frozen blueberries
  • 1 Cup chopped strawberries
  • 6 Tablespoons hazelnut spread, such as Nutella® Hazelnut Spread
  • Olive oil spray for frying

Servings4

Calories Per Serving618

Folate equivalent (total)53µg13%

Riboflavin (B2)0.4mg25.7%


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


I am a food blog

Mike and I were on the highway today when we stopped to get gas and passed by… a giant blueberry statue! We’re not ones to turn down giant roadside attractions, so of course we took the five minutes to stop and take photos of the giant berry. He was scary-cute and both Mike and I thought there would be blueberries for sale, but apparently it was just a giant blueberry, hanging out on the side of the highway.

I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.

I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes!

I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes. I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan?

I’m a mix in kind of person because I like the way mixed in blueberries look. But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan. That way, the blueberries don’t sit in the batter but you still get that batter coated look.

Scientific testing: blueberries added to the pancakes, not to the batter. Conclusion, not ideal.

I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top. Heaven :)


Watch the video: Fluffy Japanese Souffle Pancakes Recipe. Extended version with tutorial (October 2021).