Today is all about pancakes because if there’s one thing I love about the weekend it’s being able to take advantage of quieter days to indulge in big family breakfasts. During the week our breakfasts are smoothies, egg + cheese biscuits, or oatmeal with toast. On the weekend however it’s french toast with caramelized bananas, blueberry pancakes, or other big breakfast casserole. This weekend is all about blueberry pancakes. Since I made that triple berry cobbler recently, I had a lot of blueberries hanging out in my freezer. I thought about spending a canning day making jam but instead decided to mix it up in pancake batter for our favorite made-from-scratch blueberry pancakes.
I tend to make small-to-medium sized pancakes rather than the large pancakes I see in breakfast restaurants. I was about to get about 18 pancakes out of this recipe. If you make large pancakes you should plan for about a dozen.
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I like to eat my pancakes with regular maple syrup but you can top these pancakes any way you’d like. You can add whipped cream and additional fresh berries, honey, or berry-flavored syrup if you’d rather. They are also plenty sweet on their own so you could skip the toppings altogether. I always recommend adding fresh berries to the plate before eating because I like having fresh berries in each bite.
Anyway, I think that’s enough talk. It’s not like I have to sell you on how delicious blueberry pancakes are, #amirite? Let’s just go ahead and get to the pancake-making point.
To make these pancakes you’ll need:
- Whisk
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Griddle (not necessary, but very helpful)
- Basic kitchen tools (spatula, mixing spoon, etc.)
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries, separated
- In a large mixing bowl, whisk together all of the dry ingredients (flour, sugar, baking powder, and salt).
- In a separate medium mixing bowl, whisk together the wet ingredients (milk, eggs, melted butter, and vanilla). Add 1 1/4 cup of fresh blueberries.
- Slowly fold the wet mixture into the dry ingredients. Stir until just blended.
- Using a 1/3 - 1/4 cup measuring cup (depending on the size you'd like your pancakes), add batter to the griddle.
- Cook the pancakes until the edges are dry and little bubbles begin forming on top. Flip the pancake and cook until done, 1 - 2 minutes.
- Serve.
Planning to whip up some pancakes this weekend? Tag me in your IG pics @honeyandpineco.
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