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Marmalade and Blueberry Pancakes


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  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons orange marmalade
  • Half cup plain yogurt
  • Quarter cup unsalted butter – melted
  • 1 cup skimmed or 2% milk
  • About 2 cups fresh or frozen blueberries


 (Makes 12 x 4″ pancakes)

Recipes from The Inn at Cape Cod


We’ve been told by more than one guest that these are the BEST pancakes they have ever tasted!


 Mix all the above, EXCEPT the blueberries, until completely smooth. Pour batter onto a preheated, oiled griddle, using about 3 tablespoons of batter for each pancake. Immediately sprinkle with a handful of blueberries. When the surface of the pancakes begin to bubble flip them over. Cook until second side appears dry. Serve with REAL maple syrup.