Fresh Chèvre Pancakes with Blueberries

Yield: 4



  • 1 1/2 Cups all-purpose flour
  • 4 Tbs granulated sugar ((divided))
  • 1/2 Tsp kosher salt
  • 1 1/4 Cups whole milk
  • 3 Tbs canola oil or melted butter
  • 2 large eggs
  • 1 cup crumbled fresh chèvre
  • 2 Pints blueberries
  • 1 Tsp minced fresh rosemary (optional), butter (as needed), confectioners’ sugar



  1. In a medium bowl, add flour, 3 tbs granulated sugar, and salt, stirring together to combine.
  2. In another bowl, whisk together milk, oil/ butter, and eggs until combined. Add wet ingredients and cheese into the dry ingredients, using a spatula to stir together until just combined. (Lumps in the pancake mixture are good because it means you haven’t over-mixed.)
  3. Cover, and place batter in the refrigerator to rest for 30 minutes.
  4. Meanwhile, in another medium bowl, mix blueberries, 1 tbs granulated sugar, and (optional) rosemary to combine.
  5. Reserve until needed. When pancake batter has rested, in a large nonstick pan, melt 1 tbs butter over medium-high heat.
  6. Portion 1/4 cup amounts of batter onto pan, slightly flattening pancake with the back of a spatula.
  7. When bubbles form on the edges of the pancake’s surface, flip pancake with a spatula.
  8. Cook until that side is browned, just another 1 to 2 minutes.
  9. Transfer to a paper towel-lined plate.
  10. Continue with remaining batter, adding 1 tbs butter for each batch, until batter has resulted in about 12 pancakes.
  11. Serve sprinkled with confectioners’ sugar and reserved blueberries.