I woke up this morning with an impossible to ignore blueberry craving. Luckily I had some blueberries on the counter that I picked up over the weekend at the farmer’s market. I thought about making blueberry muffins, but the growls from my stomach convinced me that something more substantial was needed. Something like BLUEBERRY PANCAKES!
I loaded the pancake batter with a bowlful of macerated blueberries. I chose to make them with whole wheat flour, but all purpose would have been fine, too. I normally like to use buttermilk in this recipe, but sadly didn’t have any. I substituted with whole milk and couldn’t tell a difference. Finally, I added a little baking powder and baking soda to make them super fluffy and light. The end result? Blueberry Whole Wheat Pancakes (aka Perfection).
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It’s Christmas morning and excitement is in the air.
But wait, somebody has to make breakfast.
It has to be quick, easy and delicious.
What about pancakes?
Too hard, you say?
Oh no, not at all.
I developed these pancakes for my second book, Beach House Brunch, which comes out in June (yippee!). They are great with a banana rum sauce (see pic) but on a regular basis I enjoy them with butter, maple syrup and fresh fruit.
The batter comes together easily and you likely have all the ingredients in your pantry already. Many pancake recipes call for separating the egg whites from the yolks and then folding in the whites at the very end. I’ve found that to be an unnecessary step with this recipe. These pancakes turn out light, fluffy and delicious every time. You will soon discover why I call this the best pancake recipe.
Merry Christmas Everyone!