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).
- In a small bowl, use a fork to slightly mash the blueberries with 2 tablespoons sugar. Set aside.
- In a large bowl, whisk together the milk, eggs, remaining sugar, butter and vanilla. Stir in the blueberries. Mix in the flour, baking powder, soda and salt until just combined. Batter will be thick.
- Heat a griddle or a nonstick skillet. Ladle 1/2 cup of batter onto griddle and spread of batter. Cook for a couple minutes or until bubbles appear on the surface. Flip and cook for another minute. Repeat with remaining batter. Serve warm with maple syrup.