by 
July was National Blueberry month, and we definitely celebrated this year by eating our fair share of blueberries! Yum!
Last weekend, I had a lot of blueberries leftover, and was debating what to do with them. I used to make pancakes every weekend when Kayla was little… mostly in the shape of Mickey Mouse heads. 🙂
But over the years, I stopped making pancakes at home, and we usually went out to breakfast on Saturday or Sunday. However, this year, when the pandemic hit the US in March 2020, we stopped going out to eat. Glenn was missing having his weekend pancake breakfast from Corner Bakery, so I decided it was time to pull out the old pancake recipe, and try them again.
Blueberry Pancakes
Ingredients
- 1 cup flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 egg (or flax egg)
- 1 cup dairy or nondairy milk (i.e. almond milk)
- 2 Tablespoon oil
- 1 cup blueberries
Instructions
- Preheat the griddle on medium heat.
- Stir together dry ingredients.
- Add beaten egg, milk, and oil all at once, and stir until moistened.
- Cook on griddle over medium heat. When top of pancake appears dry and bubbly (and it is browned), turn the pancake, and allow the other side to cook until browned.
Notes
- Note for my own free standing griddle: Turn the temperature dial as high as it goes (400 degrees F) to cook the pancakes.
- Wait until the pancakes appear dry on the top before flipping. Don’t flip too soon. Â
- If not adding fruit, you can add extra Tablespoon of sugar to the batter.Â
- Leftover pancakes can be frozen. Just place a small square of wax paper between each pancake, and place in quart size ziplock baggie. Â
- To reheat frozen pancakes, remove how many pancakes you want from the bag, and place them on a microwave safe plate. Heat for 20 seconds; flip the pancakes over, and heat for an additional 20 seconds. Â
