Amy Clark

Blueberry Pancakes

We do a lot of breakfast-for-dinner nights in our house because it is a favorite meal for everyone in the family and it is so darn frugal!  While our family embraces our “Jazzy Sunday” philosophy paired with mountains of homemade waffles each week, we do enjoy a little pancake flipping once in awhile. A pancake laced with fresh handpicked blueberries seems the perfect occasion to break out the old griddle and spatula for a fun and inexpensive weeknight meal.

I love that with this better it is encouraged to mix the batter up ahead of time and allow it to rise for a bit on the counter. What happens is that this seemingly unimpressive batter is magical as it puffs up beautifully once placed on the griddle. Once poured on the griddle, I sprinkle the blueberries into each pancake individually as they become golden. The pancakes are then served with a little syrup and another generous handful of fresh berries on top.

I hope you enjoy this recipe as much as our family did! The best part is that if you are a family that stands divided on the deliciousness of blueberries, half of you can enjoy blueberry pancakes and the other half can leave their pancakes nice and boring plain.

For those of you who are growing tired of my blueberry recipes, we will be returning to our regularly syndicated recipe program next week. In the meantime, I hope you will enjoy just one more recipe from my collection and see the potential in all of the berry goodness in your house.

Delicious Blueberry Pancakes (Adapted from AllRecipes.com)

2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
2 1/2 teaspoons white sugar
2 eggs
2 cups milk
1 tablespoon butter, melted
1 cup blueberries (I used fresh)

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle the blueberries gently into each pancake.  Brown on both sides and serve hot with a sprinkle of fresh blueberries and a little pancake syrup.

*****************************

Not enough blueberry recipes for you?  Be sure to check out our blueberry cobblerblueberry muffin cake, blueberry pancake syrup, blueberry syrup for iced tea or coffee, lemony blueberry muffins. Have extra berries you need to freeze? Be sure to see our easy 1-2-3 blueberry freezing techniques!

Published August 02, 2010 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

comments powered by Disqus