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Iced Blueberry Pancakes

These blueberry buttermilk pancakes are drizzled with a sweet icing that could not be more delicious! Treat yourself to these sweet homemade pancakes.
Course Dessert
Cuisine American
Keyword best buttermilk pancakes, best pancakes recipe, best pancakes recipe ever, blueberry pancake recipe, blueberry pancakes, buttermilk pancakes, buttermilk pancakes recipe, dessert pancakes, fluffy pancakes, homemade pancakes, homemade pancakes recipe, homemade pancakes with buttermilk, how to make pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 262kcal
Author Jenny
Cost 8


  • 1 cup all purpose Flour
  • 1/2 cup whole wheat Flour
  • 1 cup granola of your choice
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen or fresh blueberries


  • 1 cup powdered sugar
  • 2-4 teaspoons milk


  • Heat medium non-stick skillet over medium heat.
  • In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.
  • To prepare icing, whisk powdered sugar and almond milk until thick and creamy. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.


Calories: 262kcal | Carbohydrates: 50g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 165mg | Fiber: 2g | Sugar: 24g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg