These are perfect for the weekend or when you have a couple of days off and just feel like pancakes would be the most glorious thing to eat. I made these for breakfast, but honestly, I would have them for dinner whenever.
- What you’ll need: 🔪
- 2 large eggs
- 1 1/4 cups milk (I used 2% cow’s milk)
- 3 tablespoons melted butter (do not skip this step, this is what makes the pancakes, pancakes)
- 1 1/2 cups all-purpose flour (please use unbleached)
- 3/4 teaspoon non-iodized salt
- 2 teaspoons baking powder
- 1 tablespoon brown sugar
- 1 tablespoon of pure vanilla extract
- 2 cups of ripe blueberries (frozen or fresh, they both work well!)
- Optional: a dash of cinnamon
In a large bowl whisk the eggs, milk, and vanilla until they’re frothy. Stir in the melted butter. It’s perfectly fine to melt the butter in the microwave, btw.
In a separate bowl, whisk together the flour, baking powder, salt, and brown sugar evenly.
Why is this important?
Because you don’t want the baking powder clumped in one part or the salt on one pancake. It might sound like common sense but you don’t want to learn the hard way.
Little by little add the dry ingredients to the egg, milk, and vanilla mixture. Mix gently. When it’s all combined, let the mixture sit for 10 minutes or so.
Heat a non-stick Teflon pan over medium heat. If you add butter to a non-stick pan your pancakes won’t have that nice even brown look, like my beautiful skin. However, if you don’t have a non-stick pan, just use a normal one greased with butter or neutral oil (such as grapeseed oil).
Add a spoonful of pancake (use a big soup spoon) and add it to the medium-hot non-stick pan. Drop a few blueberries to the pancake, as many as you like. When it starts bubbling slightly, flip it. This usually takes about 2-3minutes on each side. Turn it over only once. Set aside on a plate and repeat.
Top with honey or maple syrup. This recipe yields about a dozen pancakes. Now eat all of them! Need more brunch recipes? Click here!