Dad’s Blueberry Pancakes

For as long as I can remember, Sundays meant pancakes.  Every week I looked forward to a giant stack of golden cakes dripping with real Vermont maple syrup.  {I was, and still am, very particular and completely biased about my maple syrup thanks to this spoiled upbringing.} Thankfully, after many years of making pancakes from the same faded Betty Crocker recipe, Dad finally perfected the technique and passed it on to me.  Every time I flip over a smooth, golden brown pancake with a little bit of crisp on the edges, I jump with joy. But when I place the giant stack of golden goodness on the table, I see smiles jump onto to faces and eyes glaze over, and then I am the happiest.

Dad’s Blueberry Pancakes

Feeds 2 hungry people

These can be made with or without blueberries.  You can also try banana and chocolate chip or apple and cinnamon! We highly suggest using a cast iron skillet or griddle because it creates the best crisp and browning.  For the pancakes in these photos, we used whole-wheat all purpose flour, and it made the pancakes a little heartier and healthier.  Feel free to double or triple this recipe in order to have enough to share with friends!

1 cup all purpose flour or whole-wheat all purpose flour
1 tablespoon white sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 pint of blueberries, washed and dried
unsalted butter
maple syrup

In a medium bowl, mix the flour, sugar, baking powder, and salt.  In another larger bowl, beat the egg until it is smooth, and then whisk in the milk, oil, and vanilla. Slowly whisk the mixed dry ingredients into the wet ingredients until there are no lumps.  But be sure not to overbeat because the batter will become stiff.  If you are adding blueberries or other goodies to the pancakes, slowly fold those in now!

Place the skillet on the stove over medium heat and preheat until water droplets sizzle when dropped in the skillet.  At this point, you may need to add some milk and a little bit of water to make the batter a good consistency to pour.  But not too runny!

Coat the bottom of the skillet with a small slice of butter and pour on about 1/3 cup of batter.  When about 75% of the bubbles in the pancake have popped and the edges have hardened a bit, flip the pancake over.  If the edges have not cooked, the batter will fly all over when you flip the pancake!  On the other side, wait until the center of the pancake is firm to the touch to check for a golden color.  When it is done, place the pancake on a cookie sheet in a warm oven until you have finished cooking.  Of course, it is requirement that the chef eats the first one to check for doneness!

Charles - 3 teaspoons of baking powder? Are you sure? Not only is that a lot of baking powder, but 3 teaspoons = 1 tablespoon, so why not write 1 tablespoon?

anna - Would love a batch of those to start the school year off on the right foot.

john - Most awesome! However, I think the recipe was originally designed to feed four people. Oh well.

It looks great. I want to go make some right now.

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