Pancakes are one of my favorite foods in the whole world. Seriously; pancakes are to me as waffles are to Leslie Knope. One of my other favorite foods is blueberries… Put the two together and it’s a match made in heaven! I cannot possibly have a bad day when my morning starts with blueberry pancakes.
This is my Grandma Dunn’s recipe, and it’s always been my family’s go-to for pancakes. I have lots of great memories of Saturday morning pancake making with my dad, who taught me all the techniques he learned from my grandma.
I decided these pancakes would be perfect for breakfast in bed (because sometimes you just need to treat yourself). So I made a medium-hard boiled egg and some chamomile tea and enjoyed it all in the comfort of my bed, aka my favorite place. Everyone deserves a little self indulgence now and then!
I challenge you to treat yourself and eat your breakfast in bed sometime this week!
So get cookin good lookin!
My family's recipe for perfect pancakes.
- 1 1/3 cup flour
- 2 tsp sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
- 1 cup milk
- 1 tsp vanilla
- 1 cup fresh blueberries, washed and dried
- In a medium bowl, sift dry ingredients together. This will help the pancakes have a light and airy texture.
- In a small bowl mix beaten egg, milk, and vanilla. Add the wet ingredients to the dry and stir until just combined. DO NOT OVER MIX! The batter will be slightly lumpy, but that’s okay.
- Pour about 1/3 cup of batter on a warm, greased skillet over medium heat. Drop a small handful of blueberries onto the circle of batter and let it cook. The pancakes are ready to flip when small bubbles pop on the surface of the batter and the edges separate from skillet easily. After flipping the pancakes, just let them do their thing. Resist the urge to squish them down or move them around in the pan; this will destroy the air bubbles that make them so fluffy. After they’ve puffed up and are golden on both sides (about 30 seconds) they are ready to go!