Blueberry Pancakes

I have been having a great summer so far! I am lucky to be able to do things in my own time and at my own pace.  With the nice weather we are having, I have been going for walks, hikes and bike rides with my family. I have also been enjoying the fresh produce that is bountiful at this time of the year. Some of my favorites are: strawberries, raspberries, cherries, watermelon, tomatoes and blueberries. In fact, my fridge is full of these nutritious foods. I am always finding ways to use or incorporate these wonder foods in our daily meals. Breakfast always consists of overnight oats with flax seed, hemp heart, raspberries, strawberries and blueberries. The other day, aside from the oats, I made these blueberry pancakes for my family. It was a good way to use some of the blueberries that we bought from one of our local farmers. The pancakes came out moist and fluffy. It was not too sweet, just perfect to add maple syrup if you desire. My family and I enjoyed them with a spread of butter and a drizzle of maple syrup. Yummy!

Blueberry Pancakes

Liza Agbanlog

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Servings 12 pancakes

Ingredients

  

1x2x3x

• 2 large eggs
• 1 1/4 cups milk
• 2 tsp pure vanilla extract
• 3 tbsp melted butter or vegetable oil
• 1 1/2 cups all-purpose flour
• 3/4 tsp salt
• 2 tsp baking powder
• 2 tbsp sugar
• 3/4 cup blueberries fresh or frozen
• Butter and maple syrup

Instructions

 

• Heat a griddle or large frying pan over medium-low to medium heat; grease with butter.
• Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
• Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes.
• Drop the batter by 1/4 cupfuls onto the prepared pan. Sprinkle 1 tablespoon berries on top of the pancake.
• Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
• Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

Notes

Recipe source: kingarthurflour.com

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