I have always been a lover of breakfast food, especially pancakes! And while I am all for some Kodiak Cakes, nothing beats fluffy homemade pancakes, especially if they’re equal parts healthy and delicious.
I’ve been making these basic pancakes on repeat lately because my kids (ok, and I, too) LOVE them. They’re super easy, and I always double the recipe so that I can freeze the ones we don’t eat. Then we just pop the frozen ones in the toaster the following mornings and have pancakes for days!
Obviously, you can make these without blueberries, but why would you??
A couple things to note:
- I like to use whole wheat pastry flour (as opposed to white flour or regular whole wheat flour) when I make any sort of baked good, including pancakes and waffles. The reason is because it makes the food healthier without making the texture of the food course. You can’t even tell the pancakes are whole wheat with this type of flour, so it’s a big WIN in my book.
- When making pancakes, one thing I’ve learned is to NOT OVER-MIX the batter! Pancake batter should have some lumps. Over-mixing makes them tough, so beware of the impulse to stir until everything is perfectly smooth. Lumpy batter is our friend. 🙂
- You can most definitely substitute buttermilk for regular milk to take this recipe up a notch! I don’t always have buttermilk on hand, but sometimes I will make it using milk and vinegar. Also, you could easily use almond milk or another dairy substitute!
- If you don’t have blueberries on hand but you want to liven these babies up, the mix-in possibilities are endless: chocolate chips, sprinkles (my kids love Funfetti pancakes), even raspberries! Or of course you can just top them with whatever your heart desires: I actually LOVE pancakes topped with peanut butter and cut-up bananas!
- Last piece of advice: if a pancake or waffle recipe calls for sugar, OMIT IT! I promise you. One pancake recipe I came across recently called for ONE WHOLE CUP. What the what?! I don’t get it, people. Pancakes are sweetened with the use of maple syrup after the fact! So do yourself a favor and take out the sugar all together, or if you want to sweeten them a little, add about 1/4 cup of honey or syrup to the batter! Those are natural sweeteners so they’re clean, and you can get away with using just a smidge of it! (Also, if you completely disagree with me, that’s cool…don’t sue me!)
Ok, now for the recipe:
Easy, Mouth-Watering Blueberry PancakesDifficulty: Easy
This basic HEALTHY pancake recipe is a must to keep in your back pocket for those times when the breakfast cravings hit. Blueberries take the deliciousness up a notch!
1 1/2 cups all-purpose or whole wheat pastry flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup honey or alternative natural sweetener (optional)
1 1/4 cups milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2-1 cup fresh blueberries
- Melt the butter in the microwave for approximately 30 seconds, set aside
- In medium bowl, mix together the dry ingredients
- In a separate small bowl, whisk the egg and milk together. Then add melted butter, vanilla and honey (opt.)
- Create a well in the center of the flour mixture and pour in the wet ingredients
- Stir everything until just combined; batter should be slightly thick and lumpy. Add blueberries to batter and gently stir until combined.
- Heat a lightly oiled skillet or griddle on medium high, then scoop about 1/4 cup batter onto the griddle for each pancake.
- Cook until bubbles start to form and then flip; each side should be golden brown when done
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