Much to my family’s displeasure, I am really not a breakfast person. I mean, it is not that I don’t like it really, but I never feel like I have time, and I think most of it would be better later in the day. And, honestly, the good stuff usually isn’t usually good for you. Ok, maybe it can be – I should work on that. But, even though I don’t think it is a good idea to do it everyday, when I do eat breakfast, I really prefer the sweet variety. So, I couldn’t let blueberry season go by without making one of my favorites – blueberry pancakes.
I know a lot of the country is just now getting blueberries, but we have had them for a few weeks, and they will probably be gone soon. I actually made these a few weeks ago, and am just now getting around to posting them. They were just perfect. The recipe is just a bit different from my regular recipe. I added a little sugar (very little) to complement the berries, and made the batter just a bit thicker to hold the berries better.
- 4 cups self-rising flour (or 4 cups all-purpose flour with 4 teaspoons baking powder and 1 teaspoon salt mixed in)
- 1/4 cup sugar
- 1/2 cup canola oil
- 4 eggs
- 3 cups buttermilk
- 2 1/2 (or more) cups blueberries
- butter and maple syrup for serving
- Preheat griddle. I use one that sits on top of the stove and use low to medium heat over a large burner.
- With an electric mixer, using the whisk attachment, mix together all ingredients except blueberries until smooth.
- Gently stir in blueberries.
- Using approximately 1/4 cup portions, pour batter onto griddle. I use a 1/4 cup sized ladle, and can get four at a time on my griddle. Cook on one side until very bubbly and set enough to turn. Turn pancakes and cook on the other side until golden brown and cooked in the middle.
- Serve with butter and maple syrup.
- I made about 20 pancakes with this recipe, but your count may vary depending on how large you make them.