Is there a more perfect food on a weekend morning than pancakes? I think you’d be hard-pressed to find something as simple and as ubiquitously loved as a fluffy flapjack. In our house, blueberry pancakes are the way to go! This perfectly simple blueberry pancake recipe will set the tone for a quaint, quiet morning and a great day! That’s what weekends are all about, right?
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The Pursuit of Perfection
In our house, pancake making has become a bit of an event. Hubs and I stopped buying mixes years ago and have since been in pursuit of the perfect pancake recipe. We’ve perused and tried countless recipes. We’ve modified, multiplied, and made up our own. We’ve even tried different brands of baking supplies in an effort to get it just right.
Currently, this is my favorite go-to recipe (and I don’t see that changing any time soon). I’m partial to blueberry pancakes, which I prefer a bit sweeter than my non-berry cakes, so this recipe includes a little extra sugar and a touch of almond extract (move over vanilla!).
(If you don’t have almond extract though, you could just double the amount of vanilla. Or if you dig a marzipan flavor, just use a bit more almond extract.)
Making Memories
After our daughter grew to be big enough to stand at the counter and stir, she was hooked into the pancake-making process. (She still dreams of starting her own pancake palace!) A couple of years later, her brother followed suit. I gotta say, there’s nothing sweeter than waking to pancakes made with love by your partner and the cutest kids that ever were.
The Value of Making from Scratch
We love making pancakes by scratch! We find that it adds a lot of value to the whole pancake experience and that it has some lovely, underlying lessons.
- We want our kids to learn to appreciate the food they eat and the work that goes into making it.
- Making things from scratch allows us to control the ingredients. Local eggs, regionally-sourced, unbleached flour, locally-supplied milk. These are great talking points in food ethics, economics, and environmental stewardship.
- Learning what each ingredient does and how it interacts with the others is chemistry!
The most important lesson of all though, is that all of the time spent together as a family and the conversations let our kids know that they’re loved.
Fresh or Frozen Blueberries?
One of the things I love most about making these pancakes is that they’re simple and I always have all the ingredients on hand. This means that YES, you can use frozen blueberries! The only caveat I have on this is that, if you make the batter ahead of time, I don’t recommend adding the blueberries until it’s time for the griddle. If you do, they lose that flavor burst that everyone loves about blueberry pancakes.
Recipe
This recipe feeds our family of four, making approximately a dozen ½ c. pancakes.
Serves 4-6
- 3 c. flour
- 3 T. sugar
- 4 t. baking powder
- 1 t. salt
- 3 c. milk
- 4 T. butter, melted
- 3 eggs
- ½ t. almond extract
- 1 c. fresh or frozen berries (tossed in flour)
- Mix all of the dry ingredients together in a large bowl.
- Whisk in the milk until well-mixed.
- Crack the eggs in a separate bowl and add one by one. Thoroughly mix.
- Melt and add in the butter. Whisk thoroughly.
- Before adding in the blueberries, give them a toss in a couple tablespoons of flour. (This prevents them from sinking to the bottom.)
Pour batter onto a warm griddle, wait for bubbles to form and pop in the middle, then flip.
Enjoy!
What’s your favorite kind of pancake? Please share in the comments below!
– Melissa, Funky Crunchy Mama
