I am ending the month of July, which happens to be National Blueberry Month with blueberry pancakes. But of course. Last weekend was the weekend my husband finally had the weekend off so we were able to do our traditional weekend breakfast. He even woke our daughter up so she could eat with us since “Mommy made breakfast.” Mommy doesn’t make breakfast everyday. She’ll tell you to get a bowl of cereal then point you towards the fridge to get the milk. So when she makes breakfast you better sit down and enjoy it. Because Emma Lyn is her Mother’s daughter, she went back to bed after eating her blueberry pancakes and sausage patties.
I used the silver dollar griddle cakes recipe from my Reader’s Digest Kitchen Secrets cookbook as the base for the pancakes. This recipe gave us 18 blueberry pancakes so there were leftover pancakes that were warmed up for lunch for the kids after they spent hours in the backyard pool.
| Blueberry Pancakes |
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil or melted butter
- a cup of fresh blueberries
- butter for cooking + garnish on pancakes
- syrup
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Set it aside. In another bowl, lightly beat the eggs, add milk and oil. Whisk everything together. Gradually pour the liquid mixture onto the dry mixture while whisking continuously. Do this until the the mixture is smooth with small lumps. gently fold in the blueberries.
- Grease an electric griddle or a non stick pan with butter. Pour 1/4 cup batter onto the griddle. Cook until bubble form on the surface. About 2-3 minutes, then flip to cook the other side. Repeat the process for all the pancakes.
I said 18 pancakes but there are only 12 on the plate. The last 6 were still cooking when I started taking pictures 
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