Blueberry Fold Over Pancakes Recipe -
Blueberry Fold Over Pancakes Recipe
  • READY IN 14 mins

Blueberry Fold Over Pancakes

Recipe by  

"John and Annie Schaeken's family love these yummy pancakes! Annie usually makes a double batch using eggs from their farm in Glencoe."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    4 mins

    14 mins


  1. Pancakes: Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.
  2. For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.
  3. Sauce: Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.
  4. To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.
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Reviews More Reviews

May 15, 2014

I use wild organic blueberries for this and it's delicious and perfect every time. I have made these about a dozen times now. They are delicate but I have never had issues, mess free. The taste is more crepe than pancake but that just means they are more flavorful to me. My 4 year old loves these.

May 17, 2013

lutzflcat was right. The "pancakes" are delicate, TOO delicate; I tried to flip them over, only to make a mess out of them. If I had waited any longer, I would have burned them. And the pancakes didn't taste like pancakes at all; they tasted more like omelets. In fact, given that the main ingredients were 6 eggs and 1 cup cottage cheese, I should have expected them to taste like that. The only thing I liked was the blueberry compote; it's more fit for an ice cream topping, and is the only reason why I'll keep this recipe in my recipe box. I won't try this again, ever.


4 Ratings

Mar 08, 2013

This recipe is pretty good! A healthy spin on pancakes! I wanted to start having a healthier breakfast and this one is perfect for protein and low carbs. My husband really enjoyed them too. At 3 you start to get a lil egged out but the fruit sauce makes it a lot better.

Feb 08, 2013

I'm happy to be the first reviewer of this recipe because it's a winner! I scaled this down to half, prepared the batter in the blender (so easy), and used my griddle which cooked six at a time (the perfect quantity for today). These are somewhere between a pancake and a crepe, more like a crepe in texture but smaller in size. They are a little delicate, so take care when flipping, however, I had no problem with the pancake breaking when I spooned in the blueberry sauce and did the fold over. Have your sauce and whatever else you plan to serve ready, as they cook very quickly. This is a 5-star recipe IMO and this is going into my Favorites folder. Would be a really nice brunch item with nice presentation but, most importantly, this tastes incredibly good!


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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