This morning, I had pancakes on my mind!
For some reason, I was wide awake at about 4 AM this morning! I actually went to be a little later than normal, so I have no idea what the heck was going on.
Instead of laying in bed and wasting time, I started my day an hour early. It was a little weird to be running so early, but it was nice to have the gym all to myself.
Since I was done running around 6 AM, I still had about 2 hours to kill before work.
It felt like a weekend!
Except for the fact that I had to go to work
When I think of pancakes, the first thing that pops into my head is blueberries.
My staple fruit for breakfast is a banana, but I packed a peanut butter and banana bagel sandwich for lunch. Furthermore, variety is the spice of life!
This recipe is easy, quick, delicious, and doesn’t require any special ingredients. It makes a great breakfast if you have a few extra minutes in the morning.
The Best Blueberry Pancakes
- 1 cup whole wheat flour
- 1 TBSP baking powder
- 1/2 TBSP baking soda
- 1/4 TBSP salt
- 1 cup fresh blueberries (frozen will also work)
- 1 cup milk
- 1 large egg, lightly beaten
- 2 TBSP melted butter
- 1 TBSP honey
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, combine the milk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be a little lumpy.
- Fold in blueberries.
- Heat your pan (I like to use cast iron) to medium high heat. Grease with oil or butter.
- Pour about 1/3 of a cup of batter onto the skillet. When the pancake is goledn brown and bubbles start to form, flip with a spatula and cook the other side until golden and cooked through.
- Repeat with the remaining batter.
- Serve hot with maple syrup (or blueberry syrup like I did).
What is your favorite kind of pancake?
Please say blueberry.