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Blueberry Swirl Pancakes Recipe


Weekend brunches with the whole family was always my favorite meal growing up. I remember being excited for pancakes or waffles.

What’s great with pancakes is that anyone can do them. I remember cooking with my sisters preparing breakfast in bed for our parents on special occasions.

So, why don’t you teach your kids this simple blueberry pancake recipe so they can surprise you too ;)

I used blueberry pie filling from a can but you can substitute it with fresh or frozen ones. If you happen to have mixed berries even better! I opted for the blueberry pie filling because its syrup helps keep the pancakes from drying out and gives the Swirl to the pancakes.


  • 1 1/4 C Flour
  • 1/2 tsp Salt
  • 1 tbsp Baking Powder
  • 1 tbsp Coco Natura (coconut sugar)
  • 2 Eggs
  • 1 C Milk
  • 1/2 tbsp Melted Butter
  • 2 tsp Orange Blossom Water
  • 1/2 C Blueberries


  1. In a mixing bowl, mix your dry ingredients
dry ingredients

dry ingredients

2.  In a small bowl, beat your eggs and milk until fluffy.

beat eggs

beat eggs

3.  Pour the egg mixture into your dry ingredients. Mix gently.

4.  Fold in the blueberries



5.  Set aside for an hour.

6.  Butter your frying pan; pour your batter depending on how big you want your pancakes to be. Flip it over once the top starts to bubble and cook the side until it’s nice and brown. Start at high heat and then adjust your temp accordingly.


Serving Suggestions: Top it with melted butter and maple syrup, or blueberry filling and sprinkle some powdered sugar. For an extra crunch, top your pancakes with candied nuts (walnuts, almonds, hazelnuts or macadamia).

Carmela Villegas is the owner/chef of Casa San Luis Pastries. She enjoys playing around the Kitchen and believes that Baking is a great family activity. She shares her love for desserts and baking through classes she teaches every other month. You can find more about her travels and recipes on her blog

Facebook: Casa San Luis Pastries
Instagram: @mariacarms
Twitter: @mariacarms

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