Classic Blueberry Pancakes
22 Jun
I love breakfast food! They’re by far my favorite foods to eat. Eggs, pancakes, waffles, oatmeal….I could go on for hours! (Well, minutes maybe!) The thing is, I rarely eat these foods in the morning. Breakfast is usually cereal or oats, something quick! But come dinner-time, good ‘ole blueberry pancakes are always a winner. Easy, quick, and delicious, I make breakfast for dinner at least once a week. These pancakes are the best you will ever make, no matter if you’re whipping up the batter at 7 a.m. or 7 p.m.!
However, these aren’t your typically carb-y, bland, and overpriced diner flapjacks. This recipe is SUPER simple…I’ve already memorized it! Plus, you only need one bowl to mix the batter up in. Less dishes are always a plus. And of course, they are also completely nutritious-100% whole grain goodness with the super food power of blueberries! That means these pancakes are chock full of fiber to keep you full and happy.
So go on, and make some blueberry pancakes for breakfast. Or make some blueberry dinner pancakes. Heck, you could even have lunch pancakes! Trust me, you’ll be glad you did. 
- 1 cup whole wheat pastry flour (or substitute any flour you want)
- 1½ t. baking powder
- ¼ t. salt
- 1 c. low fat milk
- 1 beaten egg
- 1 T. melted butter
- 1 c. blueberries
- Real Maple Syrup
- Heat a griddle or skillet to medium heat and lightly coat with butter or cooking spray. Combine flour, baking powder, and salt in a large bowl. Then, add in the milk, egg, and butter. Whisk all the ingredients together for no more than 10 seconds! Fold in the blueberries. Pour batter using a ¼ c. measure onto the hot skillet, and cook until bubbles appear on the surface of the pancake. Flip, and continue cooking until golden brown on both sides. Top with maple syrup and enjoy!
(adapted from this recipe)
My favorite thing to serve these pancakes with are these Applegate Farms Natural Chicken Apple Breakfast Sausages. They are amazing! These sausages are so delicious, and the subtle sweetness from the apples complement the sweet pancakes and maple syrup beautifully. A match made in heaven! Try them!
And now that you’ve got an amazing pancake meal, the real question is…..what type of real maple syrup will you use to top those delectable flapjacks?! It’s a difficult decision. Well, fear not! I sampled four different grades of maple syrup to advise you on the BEST pancake syrup.
As you can see, there is a wide range of colors and flavors of real maple syrup. The paler the color, the milder the maple flavor. The grades I tested were Fancy, Grade A Medium, Grade A Dark, and Grade B. The Fancy grade was just a bit to mild and sweet of a maple flavor for me! The two Grade A’s had a classic maple flavor that you would expect on pancakes. The Grade B, while rich with maple flavor, proved to be too caramel-y with not enough sweetness. The verdict? Grade A Medium won! It’s the perfect partner for some classic blueberry pancakes. But really any of these Vermont maple syrups will do….just don’t let any Log Cabin get anywhere near them!!
Why did I have to find your site at 10pm!!! Desperately trying to avoid the kitchen but the thought of Blueberry Pancakes is almost too much!!
I’m still a little dubious about these pancakes… Would you please make me some more tonight so I can continue my evaluation? It wouldn’t be fair for me to make a decision without a lot more data! I may need some more this weekend, too: I think for pancakes one must sample them both in the evening and the morning to be thorough. Otherwise it just wouldn’t be scientific.
-Dad
(p.s. don’t forget the sausages!)
We make pancakes often. Love them. I totally agree with your recommendation to use real maple syrup. Now I’m hungry again.
Can I adopt you? I love pancakes..!
Robin
Breakfast food is the best!! These blueberry pancakes look delicious!
I love breakfast! Thanks!